When you find perfect wild Albacore tuna steaks, you just want to come home and cook them. Cook may be a strong term for these beautiful steaks…just seared for a 1-2 minutes does the trick. Delicious, soft succulent melting with the veggies and soft boiled eggs.

I wanted to bring out my basic Indian flavors of coriander, cayenne, cumin and onion seeds …and so I did with a pinch of citrusy lemon zest.

The farmers market on Saturday was a rainy affair but did bring home beets, turnips and sweet potatoes. These got roasted along with home grown carrots , avocado oil and a pinch of salt to provide a beautiful base to the Tuna.

With the French Niçoise Salad in mind the composition grew to add a couple of organic eggs ( who does not like that??) and green beans blanched in salted water.

With all these wonderful ingredients, the dressing is mild – good olive oil, whole grain mustard, wasabi and rice vinegar.

Truly a fusion dish bringing may cultures and cuisines together. Do try it and enjoy.

Shared this week at  Fiesta Friday  where the co-hosts  are Antonia @ Zoale andSandhya @ Indfused

Ingredients:

• Tuna steaks – pieces
•  2 cups fresh greens ( Spring mix, kale)
• Carrots, Turnips, Beets, sweet potato for roasting
• 1/2 cup chopped Kalamata olives
• 5-6 cherry tomatoes – halved
• A handful of fresh green beans
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp onion seeds
• 1/4 tsp cayenne pepper
• 1/2 tsp lemon zest
• 1 cup cooked quinoa
•  2 tablespoon Avocado or grapeseed oil
• Pink Salt and pepper.

Dressing:

• 1 tsp whole grain mustard
• 1/2 tsp wasabi powder
• 2 tablespoon rice vinegar
• 2 tablespoon olive oil
• 1/2 tsp honey
• Pink salt

Putting it together:

• Using a mortar and pestle, crush the coriander seeds and cumin seeds coarsely. Add onion seeds, cayenne, lemon zest salt and pepper to make a spice blend. Crust the tuna steaks with this spice blend and put aside
• Mix together all the ingredients for the dressing and salt to taste
• Roast the vegetables  with avocado oil in a 400 degree oven for 30 mins and cool to room temperature
• Blanch the beans in boiling water for 3 mins and transfer to col water to stop the cooking
• Boil eggs for 5 mins for a soft interior.
• Assemble the greens with the roasted vegetables, quinoa, tomatoes and flavor with the dressing. Add the olives.
• In a fry pan, add the oil and sear the tuna for 2 minutes on either side. Should still have pink in the center.
• Slice the tuna the way you want it – in thin or chunky slices
• Assembles the greens, beans and tuna on a plate. Top with halved eggs.  Use some leftover dressing to drizzle over and serve.