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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

This meal provides lean protein and healthy fats from the tuna, balanced with carbohydrates from the peas, supporting energy needs for cycle training.

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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