Tuna salad

Asian-style tuna steak salad

With soya beans & zingy pickled ginger

Tuna salad

10 mins

Not Too Tricky

serves 2

nutrition per serving

426

Calories


19.2g

Fat


3.5g

Saturates


5g

Sugars


1.3g

Salt


54g

Protein


9.8g

Carbs


8.5g

Fibre


of an adult’s reference intake


Recipe From

5 Ingredients – Quick & Easy Food

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Ingredients

200g radishes, ideally with leaves

2 heaped teaspoons pickled ginger

2 teaspoons low-salt soy sauce

250g frozen soya beans

2 x 150g tuna steaks (ideally 2cm thick), from sustainable sources

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.

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