Edamame & Chilli Salad topped with Seared Tuna

Marinated and seared tuna steaks served on a spicy salad of beans tossed in a soy, lime, Coriander Leaf and Crushed Chilli dressing.

10 mins Prep Time 10 mins Cook Time
10 mins Prep Time
10 mins Cook Time
  • 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.