Grilled Tuna With Zingy Beetroot Salad
30 min
Easy
4
Ingredients
½ tbsp olive oil
4 Tuna fillets (or any white fish)
Thumb-sized piece of ginger, finely sliced
1 lime, sliced
For the beetroot salad
200g cooked pearl barley
1 red onion, finely chopped
4 carrots, peeled and grated
2 large raw beetroot, peeled and grated
1 lime, zested and juiced
½ tbsp honey
½ small bunch of coriander, leaves picked
Method
Cook the barley as per packet instructions and set aside.
Meanwhile combine all of the salad ingredients, reserving a little coriander. Season lightly. Once the barley is cooked, drain and run under cold water to cool. Drain again and toss through the salad.
Rub the oil over the tuna fillets, then put on a non-stick griddle and lay a few ginger and lime slices on top of each fillet. Put in the oven and cook for 6-9 mins, depending on thickness or grill on the stove for a few minutes on either side.
Divide the salad between four plates, then top with the fish and remaining coriander.