Asian tuna steak salad

Asian tuna steak salad

With soya beans & zingy pickled ginger

With soya beans & zingy pickled ginger

Serves 2

Cooks In10 minutes

DifficultyNot too tricky

Nutrition per serving

• Calories 426 21%

• Fat 19.2g 27%

• Saturates 3.5g 18%

• Sugars 5g 6%

• Salt 1.3g 22%

• Protein 54g 108%

• Carbs 9.8g 4%

• Fibre 8.5g -

Of an adult's reference intake

Ingredients

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

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Method

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.
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 1½ minutes on each side, so it’s 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.