Pickled-Ginger Tuna Steak Salad

🥘 Ingredients

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

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.
2. 2

   Very finely slice the remaining radishes with their leaves.
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.
4. 4

   Rub the tuna with olive oil and a pinch of sea salt and black pepper , then sear for 1 ½ minutes on each side, so it’s blushing in the middle.
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.
6. 6

   Finish with extra virgin olive oil.
7. 7

   Boil cauliflower and then blend with butter until smooth.