Pickled-Ginger Tuna Steak Salad

🥘 Ingredients

• black pepper
• cauliflower
  1 head
• edamame
  250 g
• olive oil
  1 tbsp
• pickled ginger
  2 tsp
• radishes
  200 g
• salt
• soy sauce
  2 tsp
• tuna
  300 g
• water
  2 tsp

🍳 Cookware

• frying pan

1. 1

   Finely chop 2 radishes with the pickled ginger , then dress with the soy sauce , extra virgin olive oil and water and put aside.

   pickled ginger: 2 tsp, soy sauce: 2 tsp, olive oil: 1 tbsp, water: 2 tsp
2. 2

   Very finely slice the remaining radishes with their leaves.

   radishes: 200 g
3. 3

   Place the edamame in a non-stick frying pan on a high heat, cover with boiling kettle water, boil for ⏱️ 2 minutes , then drain. Return the pan to a medium-high heat.

   edamame: 250 g
4. 4

   Rub the tuna with olive oil and a pinch of sea salt and black pepper , then sear for ⏱️ 1.5 minutes on each side, so it’s blushing in the middle.

   olive oil, salt, black pepper
5. 5

   Divide the beans and radishes between your plates, half-tear the tuna and place proudly on top, then spoon over the pickled ginger mixture, drizzling all the juices around the plate.

   tuna: 300 g
6. 6

   Finish with extra virgin olive oil.
7. 7

   Boil cauliflower and then blend with butter until smooth.

   cauliflower: 1 head