Beans, Soy, and a Salad of Malaguetas covered with Tuna Toast

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  • Soy sauce: 4 Tbsp
  • lime juice: 4 Tbsp
  • Coriander (finely chopped or 2 Fresh Herbs Parsley): 3 Tbsp
  • Malaguetas: 1 Teaspoon
  • Tuna steaks: 4
  • Olive oil: 2 Tbsp
  • Soya beans: 325 g
  • Purple onion (finely chopped): 1
  • Bean-friar (well-wrung): 400 g
  • Salt Mill Salt with the Aroma of Cardamom: taste.


1. Start by to mix the soy sauce, lime juice, Cilantro and the malaguetas ground in a small container.

2. Place half of this mixture over the tuna steaks and let it marinate for a few minutes. Book the other half.

3. Heat 1 tablespoon of the oil in a wok or frying pan, add the soya beans, season with a pinch of Salt and stir-fry for 2 to 3 minutes or until they become soft. Transfer to a bowl and let cool, then add the red onion and black beans, cover and place in the refrigerator until stay cool.

4. Meanwhile, heat a frying pan on high heat the remaining olive oil. Put in a frying pan tuna steaks previously marinated and fry for about a minute and a half on each side until the tuna to stay dry on the outside but pink on the inside.

5. Cut the tuna in foil and remove it to cool down.

6. When you are ready to serve, pour the rest of the marinade on the salad, beans, and arrange for 4 dishes. Top each with a tuna in foil and serve immediately.

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