• 325g soya beans (or edamame beans if available)
  • 1 red onion, peeled and finely diced
  • 410g tin black eye beans, rinsed
  • 2 tablespoons Schwartz Thai 7 spice blend
  • 4 tuna steaks
  • 2 tablespoons oil
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 teaspoon Schwartz crushed chillles


  1. 1

    Heat 1 tablespoon of the oil in a frying pan, add the soya beans, season with a little salt and fry for 2-3 minutes or until they begin to soften.

  2. 2

    Transfer to a bowl and allow to cool, add the red onion and black eye beans, cover and refrigerate for 1 hour or until chilled.

  3. 3

    To prepare the tuna, pour the Thai 7 spice blend onto a plate and evenly coat each of the tuna steaks.

  4. 4

    Heat a frying pan over a high heat until scorching hot. Add the oil and fry the tuna steaks in the pan (no more than 2 at a time) for around 1 minute on each side.

  5. 5

    The tuna should be seared on the outside but still pink in the centre. Remove from the pan and allow to rest before slicing.

  6. 6

    When ready to serve, stir the soy sauce, lime juice and crushed chillies through the bean mix and spoon onto a plate. Top with the sliced tuna.

Nutritional Details

Each serving provides
  • Energy 1675kj 400kcal 20%
  • Fat 12.6g 18%
  • Saturates 1.6g 8%
  • Sugars 3.9g 4%
  • Salt 3.5g 58%

% of the Reference Intakes

Back to top