Tuna Sangacho Marinated with Honey Mustard on Beet and Orange Salad

Name: Tuna Sangacho Marinated with Honey Mustard on Beet and Orange Salad (Sangacho de atum Marinado com Mostarda de mel em Salada de Beterraba e Laranja)
Yield: Serves four
Cuisine: Portuguese
Ingredients: 2 tablespoons mayonnaise (35 ml); 1 tablespoon of olive oil; 1 clove of garlic, crushed, pulped; 4 tablespoons balsamic vinegar; 3 cans tuna sangacho (dark tuna meat) in olive oil; 4 tablespoons Greek yogurt; fleur de sel; ½ orange juice; 6 tablespoons olive oil; salt; 1 coffee spoon of sugar; 1 teaspoon of salt; ½ tablespoon grain mustard (8 ml); ½ tablespoons honey (8 ml); 2 oranges, to decorate; 2 dessert spoons grain mustard; ½ tablespoons dijon mustard (8 ml); 1 dessert spoon of vinegar; 1 coffee spoon of curry powder (2.5 g); five-peppers mix, freshly ground; zest of an orange peel; ½ coffee spoon hot paprika (1.25 g); 6 beetroot bulbs, approximately 800 g; ½ tablespoons lemon juice (8 ml)