Asian tuna steak salad

With soya beans & zingy pickled ginger

Asian tuna steak salad

Asian tuna steak salad

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
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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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
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

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.