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Seared Tuna with Wasabi Pea Purée and Pickled Radish
Seared Tuna with Wasabi Pea Purée and Pickled Radish

Seared Tuna with Wasabi Pea Purée and Pickled Radish
A sophisticated dish featuring seared tuna, complemented by a vibrant wasabi pea purée and tangy pickled radish.
Seared Tuna with Wasabi Pea Purée and Pickled Radish
Ingredients:
1
Servings
  • 200
    g
     tuna steak
  • 1
    tbsp
     wasabi paste
  • 150
    g
     frozen peas
  • 100
    g
     radish
  • 2
    tbsp
     rice vinegar
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     soy sauce
  • 1
    tsp
     ginger
  • 1
    clove
     garlic
Preparation Time: 45 minutes
Seared Tuna with Wasabi Pea Purée and Pickled Radish
Instructions:
  1. Marinate the tuna steak in soy sauce, grated ginger, and minced garlic for 15 minutes.
  2. Blanch the peas in boiling water for 3 minutes, then drain and blend with wasabi paste and a tablespoon of olive oil until smooth.
  3. Thinly slice the radish and marinate in rice vinegar for at least 10 minutes.
  4. Heat a pan over high heat with a tablespoon of olive oil. Sear the tuna for about 2 minutes on each side for medium-rare.
  5. Plate the wasabi pea purée, top with seared tuna slices, and garnish with pickled radish.
Nutrition Per Serving 500 g Per 100g
Energy 518 kcal 104 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 1.5 g 0.3 g
Sugar 5 g 1.0 g
Carbohydrates 25 g 5.0 g
Fat 30 g 6.0 g
  • 200
    g
     tuna steak
  • 1
    tbsp
     wasabi paste
  • 150
    g
     frozen peas
  • 100
    g
     radish
  • 2
    tbsp
     rice vinegar
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     soy sauce
  • 1
    tsp
     ginger
  • 1
    clove
     garlic
1
Servings
0

Marinate the tuna steak in soy sauce, grated ginger, and minced garlic for 15 minutes.

Blanch the peas in boiling water for 3 minutes, then drain and blend with wasabi paste and a tablespoon of olive oil until smooth.

Thinly slice the radish and marinate in rice vinegar for at least 10 minutes.

Heat a pan over high heat with a tablespoon of olive oil. Sear the tuna for about 2 minutes on each side for medium-rare.

Plate the wasabi pea purée, top with seared tuna slices, and garnish with pickled radish.

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