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Jamie Oliver’s Asian Tuna Steak Salad

Jamie Oliver's vibrant, 5-ingredient Japanese-inspired tuna steak salad recipe, as seen on his Channel 4 series, Jamie's Quick & Easy Food. This delicious dish takes just 10 minutes to make - ideal for busy weeknights.

From the book


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


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From the book: 5 Ingredients Quick & Easy Food

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