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Edamame & Chilli Salad topped with Seared Tuna
Ingredients
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4 tablespoons soy sauce
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4 tablespoons lime juice
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3 tablespoons coriander leaf, finely chopped, or
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2 tablespoons Coriander Leaf
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1 teaspoon Chilli Flakes
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4 tuna steaks
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2 tablespoons olive oil
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325 gram (11 ounce) edamame/soya beans
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1 red onion, finely diced
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400 gram tin black eye beans, rinsed
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Schwartz Sea Salt to season
Key Products
Instructions
- 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.
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