Oven Cooked Tuna Loin with Spices and Yellow Beets

Oven Cooked Tuna Loin with Spices and Yellow Beets
  • 4 servings
  • 0:20 Preparation
  • 1:30 Cooking
  • 1:50 Total Time


Add all
  • 4 lb
    (4x454 g)

    yellow beets

  • 3 Tbsp.
    (45 mL)


  • 1/4 cup
    (60 mL)

    35% cream

  • 2 tsp.
    (10 mL)

    coriander seeds

  • 2 tsp.
    (10 mL)

    cumin seeds

  • 2 x 1 3/4 lb
    (2 x 800 g)

    slices of fresh skinless tuna around 1 inch thick

  • several leaves of fresh coriander

  • salt and ground pepper


Wash beets and wrap individually in aluminum foil. Place on a pan and bake from 1 to 1 hour and fifteen minutes in a preheated oven at 180°C (350°F). Peel beets, cut into two and each side into four. In a pot, heat 15 mL (1 Tbsp.) of butter on medium heat and fry the beets for 5 minutes until colour appears. Add cream, season and reduce for about 3 minutes. Put aside.

With a mortar grind the spices. Cut the slices of tuna in two, season and sprinkle with spices on both sides. In a non-stick pot, heat on medium, 30 ml (2 Tbsp.) of butter and fry the tuna slices for 4 minutes on each side until pink or around 8 minutes on each side for well-done.

Serve tuna slices and beets, garnished with fresh coriander leaves.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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