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Wasabi Tuna Asian Salad Recipe



  • ½ lb (8 oz) raw tuna steak (should yield one 7-oz cooked serving)
  • 1 cup bok choy stalks, leaves removed, chopped into bite-sized pieces
  • ½ cup cucumbers, shredded or chopped into “match-stick” size pieces
  • 2 tsp olive oil
  • 1-½ tsp wasabi paste*
  • 1 tsp lime juice
  • Dash of salt and/or pepper (optional)
  • Non-stick cooking spray

*Look for wasabi paste in the “international aisle” of your grocery food store. A 1-Tbsp serving should contain about 15 calories,


Fish: Preheat skillet to medium-high heat. Mix lime juice and wasabi; coat Tuna steaks. Spray skillet with non-stick cooking spray for 5-10 seconds. Place tuna steaks on skillet and cook over medium-high heat 5 minutes each side or until desired doneness (until the flesh of the tuna is opaque and can easily be flaked with a fork). Salad: Slice cucumbers into “match-stick” size pieces. Chop bok choy into short bite-sized pieces. Toss with olive oil, salt and pepper to taste if desired. Serve tuna on top of salad.

This post first appeared on Weight Loss Clinics Scottsdale, Gilbert, Chandler,, please read the originial post: here

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Wasabi Tuna Asian Salad Recipe


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