Thai seared tuna and bean salad
Fresh tuna steaks seared in Thai spices on a fresh chilli and lime soya bean salad.
Serves: 4
Preparation time: 10 minutes
Cooking time: 7 minutes
Cooling time: 1 hour
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You will need
- 325g soya beans (or edamame beans if available)
- 1 red onion, peeled and finely diced
- 410g tin black eye beans, rinsed
- 2 tablespoons Schwartz Thai 7 spice blend
- 4 tuna steaks
- 2 tablespoons oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 teaspoon Schwartz crushed chillles
Recipe Information
Step by step guide to making Thai seared tuna and bean salad
- Heat 1 tablespoon of the oil in a frying pan, add the soya 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 for 1 hour or until chilled.
- To prepare the tuna, pour the Thai 7 spice blend onto a plate and evenly coat each of the tuna steaks.
- Heat a frying pan over a high heat until scorching hot. Add the oil and fry the tuna steaks in the pan (no more than 2 at a time) for around 1 minute on each side.
- The tuna should be seared on the outside but still pink in the centre. Remove from the pan and allow to rest before slicing.
- When ready to serve, stir the soy sauce, lime juice and crushed chillies through the bean mix and spoon onto a plate. Top with the sliced tuna.
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Nutritional information for Thai seared tuna and bean salad
Nutritional information for Thai seared tuna and bean salad
Nutrition type | per serving |
---|---|
Calories | 400 kcal |
Total Fat | 12.6g |
Saturated Fat | 1.6g |
Salt | 3.5g |
Sugar | 3.9g |
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£2.80
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