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Exotic Spiced Grilled Tuna with Wasabi Pea Purée and Pickled Radish
Exotic Spiced Grilled Tuna with Wasabi Pea Purée and Pickled Radish

Exotic Spiced Grilled Tuna with Wasabi Pea Purée and Pickled Radish
A vibrant and flavorful dish featuring grilled tuna, complemented by a creamy wasabi pea purée and tangy pickled radish.
Exotic Spiced Grilled Tuna with Wasabi Pea Purée and Pickled Radish

To provide a balanced meal with lean protein, healthy fats, and complex carbohydrates, supporting energy levels for the day's activities.

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
  • 10
    g
     ginger
  • 1
    clove
     garlic
  • 1
    tbsp
     sesame seeds
Preparation Time: 45 minutes
Exotic Spiced Grilled Tuna with Wasabi Pea Purée and Pickled Radish
Instructions:
  1. Marinate the tuna steak in soy sauce, grated ginger, and minced garlic for 20 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 15 minutes.
  4. Heat a grill pan over medium-high heat and sear the tuna steak for 2-3 minutes on each side until desired doneness.
  5. Serve the grilled tuna on a bed of wasabi pea purée, topped with pickled radish slices and a sprinkle of sesame seeds.
Nutrition Per Serving 500 g Per 100g
Energy 648 kcal 130 kcal
Protein 42 g 8.4 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 5 g 1.0 g
Carbohydrates 28 g 5.6 g
Fat 38 g 7.6 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
  • 10
    g
     ginger
  • 1
    clove
     garlic
  • 1
    tbsp
     sesame seeds
1
Servings
0

Marinate the tuna steak in soy sauce, grated ginger, and minced garlic for 20 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 15 minutes.

Heat a grill pan over medium-high heat and sear the tuna steak for 2-3 minutes on each side until desired doneness.

Serve the grilled tuna on a bed of wasabi pea purée, topped with pickled radish slices and a sprinkle of sesame seeds.

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