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Yellow Thai tuna steak with chilli, red onion and edamame

I wanted to create a tuna steak recipe that was succulent and satisfying rather than being a tasteless thirst pocket.

And here it is. Juicy, flash-cooked tuna soused in spicy Thai flavour.


  • olive oil
  • 2 teaspoons of yellow Thai curry paste
  • 1 fresh tuna steak, cut thick
  • half a red onion, thinly sliced into circles
  • half a white onion finely chopped (or use frozen chopped)
  • small clove of garlic, crushed
  • small red chilli, deseeded and finely chopped (or use frozen chopped
  • handful of frozen edamame beans
  • small handful of fresh parsley or green herbs, chopped a bit
  • sea salt

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Place the tuna in a shallow dish, mix a glug of olive oil with the curry paste and brush it liberally over the fish.

Gently fry the onions (both types), garlic and chilli for a couple of minutes, then add the edamame and salt and cook for another 2-3 mins.

Heat a glug of olive oil in a griddle pan until v hot, then sear the tuna for a couple of mins on each side or until cooked to your liking.

Serve the tuna on the spicy vegetables and sprinkle over some parsley or Thai basil.

Nutrition Info


Tuna is a great source of omega-3 fatty acid. Read why we need to get more of that in our diets here.

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Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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