Asian Tuna Steak Salad

Dive into a vibrant Asian Tuna Steak Salad, where succulent seared tuna meets crunchy radishes and nutritious soya beans, all drizzled with zesty soy and pickled ginger. Ideal for a refreshing weeknight dinner or a light lunch.

• 200 g radishes, ideally with leaves
• 2 heaped teaspoons pickled ginger
• 2 teaspoons low-salt soy sauce
• 250 g frozen soya beans
• 2 150 g tuna steaks (ideally 2cm thick)

Method

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.