AT A GLANCE
|01||Crush coriander seeds in a mortar using a pestle, and spread over an oven tray, sprinkle with sea salt and freshly ground black pepper to taste, then roll tuna over seasonings to coat.|
|02||Heat olive oil in a large frying pan, add tuna and cook over high heat, turning occasionally, for 3-4 minutes or until golden, then transfer to a chopping board to cool slightly, then, using a sharp knife, cut into thin slices.|
|03||Using a mandolin, thinly slice beetroot into rounds and place in a large bowl, add ¼ cup sherry vinegar and sugar and marinate for 10 minutes, then drain beetroot.|
|04||To serve, divide beetroot, tuna, spinach and avocado among 6 plates, top with feta, then drizzle with remaining sherry vinegar and pistachio oil.|
Note Pistachio oil is available from Simon Johnson, other delicatessens and health-food shops.