To be paired with Creation Pinot Noir

Tuna Loin with Beetroot Carpaccio, Goat’s-milk Cheese, Raspberry and Mustard Reduction and Zaatar Spice


  • 100 g fresh tuna loin
  • 1 large beetroot, whole
  • 10 ml sugar
  • 20 ml white vinegar
  • 100 ml water
  • 100 g raspberries
  • 20 g goat’s-milk cheese
  • 20 g zaatar spice
  • 5 ml wholegrain mustard


Raspberry and mustard reduction

  1. Cook the raspberries for +- 30 minutes with 100 ml water until nice and soft.
  2. Blend really well and drain through a fine sieve.
  3. Leave to cool down and add the mustard.

Beetroot carpaccio

  1. Use a mandoline to thinly slice the beetroot.
  2. Use any shape cookie cutter and cut out in desired shape.
  3. Place the beetroot in the water, vinegar and sugar; cook slowly for about 20 minutes and let it then cool down in the juice.


  1. Coat the tuna in the zaatar spice and sear at required temperature.
  2. Sprinkle some zaatar spice over goat’s-milk cheese as well.
  3. Finish off by using a spoon and spread the raspberry and mustard reduction around the plate and arrange your beetroot as you prefer.
Share Button