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🥗 Tuna Beetroot Salad with Beans

479 kcal · 30 min · 4 servings

Ingredients

• 500 g tuna steak (4 tuna steaks)
• salt
• pepper
• 4 tbsp olive oil
• 500 g beetroot (pre-cooked, vacuum-sealed)
• 250 g white beans (can; drained weight)
• 4 sprigs basil
• 2 tbsp lemon juice
• 1 pinch ground cumin
• 1 pinch ground cardamom
• cinnamon
• 1 tsp honey
• 30 g pomegranate seeds (2 tbsp)

Instructions

1. 1. Rinse the tuna steaks under cold water.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Season the tuna with salt and pepper.
4. 4. Heat one tablespoon of oil in a frying pan.
5. 5. Sear the tuna on each side for about four to five minutes over medium heat.
6. 6. Remove the pan from the heat.
7. 7. Let the fish rest under a lid or foil for five minutes.
8. 8. Cut the cooked beetroot into quarters.
9. 9. Slice the beetroot quarters into thin slices.
10. 10. Rinse the beans under running water.
11. 11. Let the beans drain well in a colander.
12. 12. Wash the basil under cold water.
13. 13. Shake the basil dry.
14. 14. Pluck the basil leaves from the stems.
15. 15. Mix the lemon juice with salt and pepper.
16. 16. Add cumin and cardamom to the dressing.
17. 17. Add a pinch of cinnamon and the honey.
18. 18. Whisk the remaining oil into the mixture.
19. 19. Toss the beans and beetroot slices with the dressing.
20. 20. Divide the salad among the plates.
21. 21. Flake the cooled tuna into bite-sized pieces.
22. 22. Place the tuna pieces on top of the salad.
23. 23. Sprinkle the salad with pomegranate seeds.
24. 24. Garnish the dish with the basil leaves.

Nutrition per serving

• kcal: 479
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 19 g