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: 1 coffee spoon of sugar; ½ tablespoons dijon mustard (8 ml); 2 dessert spoons grain mustard; 1 tablespoon of olive oil; 6 beetroot bulbs, approximately 800 g; 1 dessert spoon of vinegar; ½ orange juice; fleur de sel; 4 tablespoons balsamic vinegar; five-peppers mix, freshly ground; ½ tablespoons honey (8 ml); ½ coffee spoon hot paprika (1.25 g); 1 clove of garlic, crushed, pulped; 4 tablespoons Greek yogurt; 1 coffee spoon of curry powder (2.5 g); 3 cans tuna sangacho (dark tuna meat) in olive oil; ½ tablespoons lemon juice (8 ml); salt; 1 teaspoon of salt; 2 tablespoons mayonnaise (35 ml); ½ tablespoon grain mustard (8 ml); 6 tablespoons olive oil; 2 oranges, to decorate; zest of an orange peel