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Seared Tuna Steak with Apricot and Beetroot Glaze

Seared tuna steaks served with pickled vegetables and a smooth beetroot purée for a sophisticated and vibrant seafood dish.

HealthySeafoodMain CourseTunaBeetroot
Estimated Nutrition
Calories
620
kcal / serving
2480 kcal total
Carbs
74.6g
per serving
298.5 g total
Fat
14.6g
per serving
58.4 g total
Protein
48.8g
per serving
195.2 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
200
g
Caster Sugar
0.5
tsp
Xanthan Gum
CondimentsSauces
200
ml
Pedro Ximenez Sherry Vinegar
2
tbsp
Apricot Jam
Liquids
400
ml
Beetroot Juice
For the purée
100
ml
Beetroot Juice
For the glaze
NutsSeeds
1
pinch
Salt
1
g
Black Pepper
Freshly ground
OilsFats
2
tbsp
Vegetable Oil
Seafood
800
g
Tuna Steak
4 steaks weighing 200g each
Vegetables
5
piece
Baby Beetroot
Peeled
0.5
bunch
Breakfast Radish
1
piece
Carrot
Cut into thin strips
100
g
Round Shallots
Thinly sliced
2
tbsp
Micro Herbs
For garnish

Method

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