Edamame & Chilli Salad topped with Seared Tuna

Edamame & Chilli Salad topped with Seared Tuna

Edamame & Chilli Salad topped with Seared Tuna

Prep Time
10 Minutes
Cook Time
10 Minutes
Marinated and seared tuna steaks served on a spicy salad of beans tossed in a soy, lime, Coriander Leaf and Crushed Chilli dressing.
  • 4 tablespoons soy sauce

  • 4 tablespoons lime juice

  • 3 tablespoons coriander leaf, finely chopped, or

  • 2 tablespoons Coriander Leaf

  • 1 teaspoon Chilli Flakes

  • 4 tuna steaks

  • 2 tablespoons olive oil

  • 325 gram (11 ounce) edamame/soya beans

  • 1 red onion, finely diced

  • 400 gram tin black eye beans, rinsed

  • Schwartz Sea Salt to season


  • 1 Begin by combining the soy sauce, lime juice, Coriander Leaf and Crushed Chillies in a small bowl.
  • 2 Pour half of the mixture over the tuna steaks and leave to marinade for a few minutes.
  • 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.
  • 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.
  • 5 Cut the tuna into strips and set aside to cool.
  • 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.