Seared Tuna with Edamame Salad and Miso Dressing



  • a thick tuna steak
  • a little ground nut oil
  • salt and pepper to taste


  • 1 tsp piso paste
  • 11/2 tbsp mirin (or honey)
  • 2 tsp rice vinegar ( or apple cider vinegar)
  • 1/2 tsp of sesame oil
  • 50g lightlysteamed edamame beans  
  • 50g lightly steamed green beans 
  • 25g diagnolly cut spring onions 
  • 1 heaped tsp blacksesame seads 
  • 50g sliced radishes 
  • some edible flowers for decoration (optional) 





1. Brush the tuna steaks lightly with ground nut oil, salt and pepper. 
2. Heat a griddle pan and once very hot, put the tuna steaks over a high heat and allow to cook for 1-2 mins depending on how thick the tuna steaks are. Make a crisscross pattern on the surface, rotate the tuna by 90 degrees halfway through. 
3. Turn over carefully and cook in the same way for 1-2 min. Look at the side of the tuna to see how far through it is cooked, but remember it will keep cooking for a short while when taken off the heat. Cook for a little longer if you want the steaks well cooked. Rest for 2-3 minutes.  
1. Toss all the ingredients together. 
1. Whisk all the ingredients together till smooth and pour into a small serving dish. 
1. Place the Tuna steak on a plate with the salad on one side and serve with the dressing. Assemble as you wish and decorate with edible flowers (optional)