Sumac-crusted tuna with mint and cucumber salad

Method

• Step 1
  Combine dried herbs and spices in a bowl. Brush tuna with oil and season with salt, then coat with the sumac mixture. Set aside.
• Step 2
  Place cucumber in a bowl with mint, coriander, almonds and goat’s cheese. Add lemon juice and 2 tbs olive oil, then season and toss to combine. Set aside.
• Step 3
  Combine cannellini beans with 1 tbs oil and 1 tbs pomegranate molasses in a small saucepan. Stir over low heat to warm through.
• Step 4
  Meanwhile, heat remaining 1 tbs oil in a large frypan over medium-high heat and cook tuna for 11/2 minutes each side or until seared but still rare in the middle.
• Step 5
  Divide bean mixture among 4 plates and place tuna on top. Spoon over a little yoghurt and beetroot relish, then top with mint and cucumber salad. Drizzle over remaining 2 tbs pomegranate molasses and serve with lemon wedges.