Recipes

Seared tuna steak with an apricot and beetroot glaze, pickled vegetable and beetroot purée

Pickled beetroot, radish, carrots and shallots make a fine accompaniment to a sweet glazed fresh tuna steak in this simple, yet impressive recipe.

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Ingredients

For the pickled vegetables

For the beetroot purée

  • 400ml/14fl oz beetroot juice
  • salt and freshly ground black pepper
  • ½ tsp xanthan gum

For the seared tuna steak with an apricot and beetroot glaze