Asian-Style Tuna Steak Salad

Asian-Style Tuna Steak Salad

With Soya Beans & Zingy Pickled Ginger

Serves 2


  • 200g Radishes, ideally with leaves
  • 2 Heaped teaspoons of Pickled Ginger
  • 2 teaspoons low salt soya sauce
  • 250g Frozen Soya Beans
  • 2 x 150g Tuna Steaks



  1. Finally chop 2 radishes with the pickled ginger, then dress with the soy, 1 tablespoon of extra virgin Olive Oil, 2 teaspoons of water and put aside
  2. Very finely slice the remaining radishes with their leaves
  3. 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
  4. Rub the Tuna with 1 teaspoon of Olive Oil and a pinch of sea salt and black pepper, then sear for 1-1/2 minutes on each side, so its blushing in the middle
  5. 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
  6. Finish with 1 teaspoon of extra virgin olive oil


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