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- Edamame & Chilli Salad topped with Seared...
Edamame & Chilli Salad topped with Seared Tuna recipe
- Serves 4
- Intermediate
- Prep 10 mins
- Cook 10 mins
-
238 Rating(s)
Ingredients
- 4 tbs soy sauce
- 4 tbs lime juice
- 3 tbs coriander leaf, finely choipped, or
- 2 tbs Schwartz Coriander Leaf
- 1 tsp Schwartz Chillies Crushed
- 4 tuna steaks
- 2 tbs olive oil
- 325 g (11 oz) edamame/soya beans
- 1 red onion, finely diced
- 400 g tin black eye beans, rinsed
- Schwartz Sea Salt to season
Marinated and seared tuna steaks served on a spicy salad of beans tossed in a soy, lime, Coriander Leaf and Crushed Chilli dressing.
Method
Step 1
Begin by combining the soy sauce, lime juice, Coriander Leaf and Crushed Chillies in a small bowl.
Step 2
Pour half of the mixture over the tuna steaks and leave to marinade for a few minutes.
Step 3
Heat 1 tbs of the oil in a wok or frying pan, add the edamame beans, season with a little Salt and fry for 2-3 minutes or until they begin to soften. Transfer to a bowl and allow to cool, add the red onion and black eye beans, cover and refrigerate, until chilled.
Step 4
Meanwhile, heat the remaining oil in a frying pan over a high-heat. Place the marinated tuna steaks into the pan and fry for about 1½ minutes on each side so the tuna is seared on the outside but still pink in the middle.
Step 5
Cut the tuna into strips and set aside to cool.
Step 6
When ready to serve, stir the remaining marinade mixture into the bean salad, then spoon onto 4 plates. Top each with the tuna steak slices and serve immediately.
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