Asian Tuna Steak Salad
|200g||radishes, ideally with leaves|
|2 heaped tsp||pickled ginger|
|2 tsp||low-salt soy sauce|
|250g||frozen soya beans|
|2 x 150g||tuna steaks (ideally 2cm thick)|
Finely chop 2 radishes with the pickled ginger, then dress with the soy, 1 tablespoon of extra virgin olive oil and 2 teaspoons of water and put aside. Very finely slice the remaining radishes with their leaves.
Place the beans in a non-stick frying pan on a high heat, cover with boiling kettle water, boil for 2 minutes, then drain. Return the pan to a medium-high heat. Rub the tuna with 1 teaspoon of olive oil and a pinch of sea salt and black pepper, then sear for 1½ minutes on each side, so it’s blushing in the middle.
Divide the beans and radishes between your plates, half-tear the tuna and place proudly on top, then spoon over the pickled ginger mixture, drizzling all the juices around the plate. Finish with 1 teaspoon of extra virgin olive oil.
Calories 426kcal Fat 19.2g Sat Fat 3.5g Protein 54g Carbs 9.8g Sugar 5g Salt 1.3g Fibre 0.1g