This easy and delicious Asian Tuna Steak Salad by Jamie Oliver is a light and nutritious dish that comes together in no time. With fresh radishes, soya beans, and tender tuna, it’s perfect for a quick, healthy meal. You can easily swap ingredients to suit what you have on hand!
Ingredients Needed
- 200g (7 oz) radishes (ideally with leaves)
- 2 heaped teaspoons pickled ginger
- 2 teaspoons low-salt soy sauce
- 250g (8.8 oz) frozen soya beans
- 2 x 150g (5.3 oz) tuna steaks (ideally 2cm / 0.8 inches thick), from sustainable sources
- 1 tablespoon extra virgin olive oil (plus extra for finishing)
- 1 teaspoon extra virgin olive oil (for searing tuna)
- Sea salt and black pepper (to taste)
- 2 teaspoons water
How To Make Asian Tuna Steak Salad
- Prepare the ginger dressing: Finely chop 2 radishes with the pickled ginger. Dress with the soy sauce, 1 tablespoon of extra virgin olive oil, and 2 teaspoons of water. Set aside.
- Slice the radishes: Very finely slice the remaining radishes with their leaves.
- Cook the soya beans: Place the beans in a non-stick frying pan over high heat. Cover with boiling water and cook for 2 minutes, then drain. Return the pan to a medium-high heat.
- Sear the tuna: Rub the tuna steaks with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper. Sear for 1½ minutes on each side, so the center is still blushing.
- Assemble the salad: Divide the beans and sliced radishes between plates. Half-tear the tuna steaks and place them on top. Spoon over the pickled ginger dressing, drizzling the juices around the plate.
- Finish: Drizzle with 1 teaspoon of extra virgin olive oil and serve.
Recipe Tips
- Use fresh tuna: For the best taste and texture, opt for fresh, sustainable tuna steaks. Frozen tuna can work, but fresh will give a much juicier and more tender result.
- Don’t overcook the tuna: Sear the tuna for just 1½ minutes on each side to keep it blushing in the middle. Overcooking will make it dry and tough.
- Slice radishes thinly: Thinly slicing the radishes will give you a crisp texture and allow their flavor to blend nicely with the dressing.
- Adjust the soy sauce: If you prefer a stronger flavor, feel free to add a little more soy sauce to the dressing. Just taste and adjust to your liking.
How To Store Leftovers?
Let the leftover salad cool to room temperature before storing. Place it in an airtight container and store it in the fridge for up to 2 days.
Nutrition Facts
Serving Size:1 serving (approximately 303g)
- Calories: 426
- Total Fat: 19.2g
- Saturated Fat: 3.5g
- Total Carbohydrate: 9.8g
- Dietary Fiber: 8.5g
- Sugars: 5g
- Protein: 54g
Try More Jamie Oliver Recipes:
- Jamie Oliver Avocado Salad
- Jamie Oliver Asian Noodle Salad
- Jamie Oliver Beetroot And Feta Salad
- Jamie Oliver Carrot And Grain Salad
Jamie Oliver Asian Tuna Steak Salad
Description
This easy and delicious Asian Tuna Steak Salad by Jamie Oliver is a light and nutritious dish that comes together in no time. With fresh radishes, soya beans, and tender tuna, it’s perfect for a quick, healthy meal. You can easily swap ingredients to suit what you have on hand!
Ingredients
Instructions
- Prepare the ginger dressing: Finely chop 2 radishes with the pickled ginger. Dress with the soy sauce, 1 tablespoon of extra virgin olive oil, and 2 teaspoons of water. Set aside.
- Slice the radishes: Very finely slice the remaining radishes with their leaves.
- Cook the soya beans: Place the beans in a non-stick frying pan over high heat. Cover with boiling water and cook for 2 minutes, then drain. Return the pan to a medium-high heat.
- Sear the tuna: Rub the tuna steaks with 1 teaspoon of olive oil, a pinch of sea salt, and black pepper. Sear for 1½ minutes on each side, so the center is still blushing.
- Assemble the salad: Divide the beans and sliced radishes between plates. Half-tear the tuna steaks and place them on top. Spoon over the pickled ginger dressing, drizzling the juices around the plate.
- Finish: Drizzle with 1 teaspoon of extra virgin olive oil and serve.
Notes
- Use fresh tuna: For the best taste and texture, opt for fresh, sustainable tuna steaks. Frozen tuna can work, but fresh will give a much juicier and more tender result.
- Don’t overcook the tuna: Sear the tuna for just 1½ minutes on each side to keep it blushing in the middle. Overcooking will make it dry and tough.
- Slice radishes thinly: Thinly slicing the radishes will give you a crisp texture and allow their flavor to blend nicely with the dressing.
- Adjust the soy sauce: If you prefer a stronger flavor, feel free to add a little more soy sauce to the dressing. Just taste and adjust to your liking.
Jamie Oliver Asian Tuna Steak Salad