Aduki bean salad with tuna and grilled peppers

Name: aduki bean salad with tuna and grilled peppers
Cook time: 50 min
Total time: 530 min
Yield: 4
Cuisine: Asian
Ingredients: 150 g aduki beans; 200 g fresh sugarsnaps; 1 Red pepper; 1 yellow bell pepper; 1 Red onion; 1 lime; 2 el soy sauce; 4 tl sesame oil; 1 tl chilli oil; 1 tl cane sugar; 250 g fresh tuna steak; 50 g Sesame seed; 15 g fresh basil

Spicy salad with paprika, sugar snaps, beans and grilled tuna with sesame.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Put the aduki beans in a bowl and pour so much cold water that they are underneath. Let the beans soak for 8 hours. Drain.
Boil the beans in plenty of water over 40 minutes over medium heat. Drain and rinse cold under running water. Let it drain well.
Meanwhile, cook the sugarsnaps in a different pan for 2 minutes (blanch). Drain and rinse cold under running water.
Halve the peppers in the length, remove the seed lists. Halve the halves once again in length and cut the flesh into thin strips.
Heat the grill pan without oil or butter and grill the bell pepper in parts 8 min. Change regularly.
Meanwhile, halve the onion and cut lengthwise into thin strips. Halve the lime and press out half. Cut the other half into segments.
For the dressing, mix the soy sauce with sesame oil, chilli oil, cane sugar and lime juice. Do with the aduki beans in a large bowl.
Add the sugarsnaps, peppers and onion and scoop.
Halve the tuna steaks and brush with the sesame oil. Sprinkle on both sides with the sesame seeds, pepper and salt.
Heat the grill pan again without oil or butter and grill the tuna steaks in 5 min. Rosé. Turn halfway.
Meanwhile cut the leaves of basil into strips and scoop half by the aduki bean salad.
Garnish with the rest of the basil and serve with the tuna steaks and lime wedges.