Cajun spice-marinated tuna bites are seared and then served with a mustard yoghurt dipping sauce and a bright roasted beetroot, pea, feta, and pumpkin seed salad. Simple yet totally delicious!
Cajun Tuna Bites
Cajun Tuna Bites
with a roasted beetroot, feta & pea salad
Hands on Time: 10 - 25 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beetroot
- Danish-style Feta
- Dijon Mustard
- Line-caught Tuna Fillet
- Low Fat Plain Yoghurt
- NOMU Cajun Rub
- Peas
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TURN UP THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
MARINATE & PLUMP
In a bowl, combine the rub (to taste), seasoning, and 10ml of oil. Add the tuna chunks and toss until fully coated. Set aside in the fridge to marinate until frying. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl.
PREP STEP
Place the Pumpkin Seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and add to the bowl with the Peas. Set aside. In a small bowl, combine the mustard (to taste), the yoghurt, and seasoning. Set aside.
SIGNED, SEARED, DELIVERED
When the Beetroot has 5 minutes remaining, return the pan to a high heat. When hot, add the marinated tuna chunks and sear for 30 seconds per side until browned. Remove from the pan on completion.
BEET SALAD
To the bowl with the seeds and Peas, add the roasted Beetroot, the rinsed Salad Leaves, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined.
TIME TO BITE THE BITES!
Pile up the cajun tuna bites and side with the Beetroot salad. Serve with the mustard yoghurt for dunking. Simply stunning, Chef!
Beetroot - 200g
NOMU Cajun Rub - 10ml
Line-caught Tuna Fillet - 150g
Peas - 50g
Pumpkin Seeds - 10g
Dijon Mustard - 2,5ml
Low Fat Plain Yoghurt - 40ml
Salad Leaves - 40g
Danish-style Feta - 40g
TURN UP THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
MARINATE & PLUMP
In a bowl, combine the rub (to taste), seasoning, and 20ml of oil. Add the tuna chunks and toss until fully coated. Set aside in the fridge to marinate until frying. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl.
PREP STEP
Place the Pumpkin Seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and add to the bowl with the Peas. Set aside. In a small bowl, combine the mustard (to taste), the yoghurt, and seasoning. Set aside.
SIGNED, SEARED, DELIVERED
When the Beetroot has 5 minutes remaining, return the pan to a high heat. When hot, add the marinated tuna chunks and sear for 30 seconds per side until browned. Remove from the pan on completion.
BEET SALAD
To the bowl with the seeds and Peas, add the roasted Beetroot, the rinsed Salad Leaves, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined.
TIME TO BITE THE BITES!
Pile up the cajun tuna bites and side with the Beetroot salad. Serve with the mustard yoghurt for dunking. Simply stunning, Chef!
Beetroot - 400g
NOMU Cajun Rub - 20ml
Line-caught Tuna Fillet - 300g
Peas - 100g
Pumpkin Seeds - 20g
Dijon Mustard - 5ml
Low Fat Plain Yoghurt - 85ml
Salad Leaves - 80g
Danish-style Feta - 80g
TURN UP THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MARINATE & PLUMP
In a bowl, combine the rub (to taste), seasoning, and 30ml of oil. Add the tuna chunks and toss until fully coated. Set aside in the fridge to marinate until frying. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl.
PREP STEP
Place the Pumpkin Seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and add to the bowl with the Peas. Set aside. In a small bowl, combine the mustard (to taste), the yoghurt, and seasoning. Set aside.
SIGNED, SEARED, DELIVERED
When the Beetroot has 5 minutes remaining, return the pan to a high heat. When hot, add the marinated tuna chunks and sear for 30 seconds per side until browned. Remove from the pan on completion.
BEET SALAD
To the bowl with the seeds and Peas, add the roasted Beetroot, the rinsed Salad Leaves, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined.
TIME TO BITE THE BITES!
Pile up the cajun tuna bites and side with the Beetroot salad. Serve with the mustard yoghurt for dunking. Simply stunning, Chef!
Beetroot - 600g
NOMU Cajun Rub - 30ml
Line-caught Tuna Fillet - 450g
Peas - 150g
Pumpkin Seeds - 30g
Dijon Mustard - 7,5ml
Low Fat Plain Yoghurt - 125ml
Salad Leaves - 120g
Danish-style Feta - 120g
TURN UP THE BEET
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
MARINATE & PLUMP
In a bowl, combine the rub (to taste), seasoning, and 40ml of oil. Add the tuna chunks and toss until fully coated. Set aside in the fridge to marinate until frying. Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl.
PREP STEP
Place the Pumpkin Seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and add to the bowl with the Peas. Set aside. In a small bowl, combine the mustard (to taste), the yoghurt, and seasoning. Set aside.
SIGNED, SEARED, DELIVERED
When the Beetroot has 5 minutes remaining, return the pan to a high heat. When hot, add the marinated tuna chunks and sear for 30 seconds per side until browned. Remove from the pan on completion.
BEET SALAD
To the bowl with the seeds and Peas, add the roasted Beetroot, the rinsed Salad Leaves, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined.
TIME TO BITE THE BITES!
Pile up the cajun tuna bites and side with the Beetroot salad. Serve with the mustard yoghurt for dunking. Simply stunning, Chef!
Beetroot - 800g
NOMU Cajun Rub - 40ml
Line-caught Tuna Fillet - 600g
Peas - 200g
Pumpkin Seeds - 40g
Dijon Mustard - 10ml
Low Fat Plain Yoghurt - 160ml
Salad Leaves - 160g
Danish-style Feta - 160g
Frequently Asked Questions
What is the preparation time for Cajun Tuna Bites?
The preparation time for Cajun Tuna Bites with a roasted beetroot, feta & pea salad is between 10 and 25 minutes.
What is the total time required to make Cajun Tuna Bites with a roasted beetroot, feta & pea salad?
The total time required to make Cajun Tuna Bites with a roasted beetroot, feta & pea salad is between 35 and 50 minutes.
How many servings does Cajun Tuna Bites provide?
4 servings
What are the main ingredients in Cajun Tuna Bites?
Beetroot, Danish-style Feta, Dijon Mustard, Line-caught Tuna Fillet, Low Fat Plain Yoghurt, NOMU Cajun Rub, Peas, Pumpkin Seeds, Salad Leaves
What is the nutritional information of Cajun Tuna Bites?
Calories: 515, Carbs: 28 grams, Fat: grams, Protein: 54.4 grams, Sugar: 8.1 grams, Salt: 1238 grams
How do I prepare Cajun Tuna Bites?
TURN UP THE BEET: Preheat the oven to 200°C. Boil the kettle. Wash the beetroot, trim the ends, and cut into bite-size chunks. Place the beetroot chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. MARINATE & PLUMP: In a bowl, combine the rub (to taste), seasoning, and 20ml of oil. Add the tuna chunks and toss until fully coated. Set aside in the fridge to marinate until frying. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl. SIGNED, SEARED, DELIVERED: When the beetroot has 5 minutes remaining, return the pan to a high heat. When hot, add the marinated tuna chunks and sear for 30 seconds per side until browned. Remove from the pan on completion. BEET SALAD: To the bowl with the seeds and peas, add the roasted beetroot, the rinsed salad leaves, a drizzle of oil, and seasoning. Crumble in the drained feta and toss until fully combined. TIME TO BITE THE BITES!: Pile up the cajun tuna bites and side with the beetroot salad. Serve with the mustard yoghurt for dunking. Simply stunning, Chef! PREP STEP: Place the pumpkin seeds in a nonstick pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and add to the bowl with the peas. Set aside. In a small bowl, combine the mustard (to taste), the yoghurt, and seasoning. Set aside.
What should be prepared from my kitchen to make Cajun Tuna Bites?
Beetroot, Danish-style Feta, Dijon Mustard, Line-caught Tuna Fillet, Low Fat Plain Yoghurt, NOMU Cajun Rub, Peas, Pumpkin Seeds, Salad Leaves
How many calories does Cajun Tuna Bites have?
515 calories
How much fat content does Cajun Tuna Bites have?
grams
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