This recipe offers all the goodness of tuna paired with a gorgeously green avocado, pea and mint mash. It's super addictive — not to mention super easy!


  • 1 Tsp sesame oil

  • 2.5 cm (1 inch) knob of fresh ginger, peeled and julienned

  • 4 garlic cloves, thinly sliced

  • 2 tuna steaks

  • 1 Tbs extra virgin olive oil, plus extra for drizzling

  • 50 g (13/4 oz) cooked edamame beans

  • 1 large handful of coriander (cilantro) leaves, to serve

  • 2 Tbs sesame seeds, toasted, to serve

  • Avocado, pea & mint smash

  • 75 g (21/2 oz/1/2 cup) fresh peas, or thawed frozen peas

  • 1 handful of mint leaves

  • Finely grated zest and juice of 1 lime

  • 1 ripe avocado, chopped

  • 1 teaspoon apple cider vinegar

  • Pinch of chilli flakes (optional)


  • 1.

    Heat the sesame oil in a frying pan over medium heat. Sauté the ginger and garlic for a few minutes until golden, then remove to a small bowl.

  • 2.

    Brush the tuna steaks with olive oil and season with sea salt and freshly ground black pepper. Add them to the pan and fry for 2–3 minutes on each side, until cooked to your liking.

  • 3.

    Meanwhile, to make the avocado, pea and mint smash, warm the peas in a small saucepan (no water required) for 4-5 mins, then add the mint, lime juice and lime zest. Place in a bowl, add the avocado, vinegar and chilli, if using, and roughly mash or crush with a fork. Season to taste.

  • 4.

    Serve the tuna steaks on a bed of the avocado and pea smash, drizzled with a bit more olive oil, and garnished with the sautéed ginger and garlic, and topped with the edamame beans, coriander and sesame seeds.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1379kj
  • Fat Total 36g
  • Saturated Fat 5g
  • Protein 105g
  • Carbohydrate 170g
  • Sugar 55g
  • Sodium 1242mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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