Marinated and seared tuna steaks served on a spicy salad of beans tossed in a soy, lime, Coriander Leaf and Crushed Chilli dressing.
Begin by combining the soy sauce, lime juice, Coriander Leaf and Crushed Chillies in a small bowl.
Pour half of the mixture over the tuna steaks and leave to marinade for a few minutes.
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.
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.
Cut the tuna into strips and set aside to cool.
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.