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

Pan-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.
Pan-Seared Tuna with Wasabi Pea Purée and Pickled Radish

This meal provides a balanced intake of protein and carbohydrates, essential for muscle recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 200
    g
     tuna steak
  • 150
    g
     frozen peas
  • 1
    tsp
     wasabi paste
  • 100
    g
     radish
  • 2
    tbsp
     rice vinegar
  • 1
    tbsp
     honey
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Pan-Seared Tuna with Wasabi Pea Purée and Pickled Radish
Instructions:
  1. Season the tuna steak with salt and black pepper.
  2. Heat olive oil in a pan over medium-high heat.
  3. Sear the tuna steak for about 2 minutes on each side for medium-rare. Remove from heat and let it rest.
  4. Boil the frozen peas until tender, then drain.
  5. Blend the peas with wasabi paste until smooth. Adjust seasoning with salt.
  6. Thinly slice the radish and marinate in rice vinegar and honey for at least 15 minutes.
  7. To serve, spread the wasabi pea purée on a plate, place the seared tuna on top, and garnish with pickled radish.
Nutrition Per Serving 500 g Per 100g
Energy 544 kcal 109 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 10 g 2.0 g
Carbohydrates 30 g 6.0 g
Fat 32 g 6.4 g
  • 200
    g
     tuna steak
  • 150
    g
     frozen peas
  • 1
    tsp
     wasabi paste
  • 100
    g
     radish
  • 2
    tbsp
     rice vinegar
  • 1
    tbsp
     honey
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Season the tuna steak with salt and black pepper.

Heat olive oil in a pan over medium-high heat.

Sear the tuna steak for about 2 minutes on each side for medium-rare. Remove from heat and let it rest.

Boil the frozen peas until tender, then drain.

Blend the peas with wasabi paste until smooth. Adjust seasoning with salt.

Thinly slice the radish and marinate in rice vinegar and honey for at least 15 minutes.

To serve, spread the wasabi pea purée on a plate, place the seared tuna on top, and garnish with pickled radish.

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