Sesame-crusted tuna steaks with wasabi mayo and bok choy

Sesame-crusted tuna steaks with wasabi mayo and bok choy

Cooking fresh tuna can be intimidating, but it's one of the easiest fish to cook. It's healthy, loaded with nutrients, and ready in a flash. Paired with wasabi mayo and bok choy fried in garlic, this high-protein keto meal is sure to impress the eye and the palate.

Sesame-crusted tuna steaks with wasabi mayo and bok choy

Cooking fresh tuna can be intimidating, but it's one of the easiest fish to cook. It's healthy, loaded with nutrients, and ready in a flash. Paired with wasabi mayo and bok choy fried in garlic, this high-protein keto meal is sure to impress the eye and the palate.
USMetric
2 servingservings

Ingredients

Wasabi mayo
  • 4 tbsp 4 tbsp mayonnaise
  • ½ tbsp ½ tbsp wasabi paste
  • ½ tbsp ½ tbsp lime juice
Garlic fried bok choy
  • ½ tbsp ½ tbsp coconut oil or light olive oil
  • 2 2 garlic clove, slicedgarlic cloves, sliced
  • 1 lb 450 g bok choy, halved or savoy cabbage, quartered
  • 1 tbsp 1 tbsp tamari soy sauce
Sesame crusted tuna steaks
  • 1 tbsp 1 tbsp sesame seeds (preferably a mix of white and black)
  • 1 tbsp 1 tbsp almond flour
  • salt and pepper
  • 1 lb 450 g fresh tuna fillet steaks (1 per serving)fresh tuna fillets steaks (1 per serving)
  • ½ tbsp ½ tbsp coconut oil or light olive oil
Optional garnish
  • ½ (¼ oz.) ½ (7.5 g) scallion, finely sliced diagonallyscallions, finely sliced diagonally (optional)
  • ½ ½ red chili pepperred chili peppers (optional)
  • ½ ½ lime, wedgeslimes, wedges (optional)
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Instructions

    Wasabi mayo

  1. Mix the mayonnaise with the wasabi paste and lime juice in a bowl. Set aside.
  2. Garlic fried bok choy

  3. Heat up a large frying pan with coconut oil and garlic on medium-high heat. Place the bok choy in the pan and fry until it gets some color.
  4. Turn the leaves and drizzle the soy sauce on top. Continue frying for a couple of minutes or until the bok choy has softened a bit. Remove them from the pan and keep warm.
  5. Sesame crusted tuna steaks

  6. Add the sesame seeds, almond flour, salt, and pepper to a plate and mix until combined. Press the tuna steaks down into the mixture on both sides until covered.
  7. Add coconut oil to a hot pan and fry the tuna steaks until preferred doneness. We recommend only frying it for a minute on each side so it will still be juicy and rare inside.
  8. Serve the tuna steaks with the bok choy and the wasabi mayo. Garnish with optional scallions, chili, and lime wedges for a vibrant presentation and a boost of flavor.

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4 comments

  1. Elizabeth
    This was excellent! The wasabi mayo is very flavorful. I served this with some cauliflower rice mixed with rice wine vinegar to simulate sushi rice. Also had a little pickled ginger and gluten free tamari on the side. Cooking the ahi tuna steaks for one minute per side was perfect for sushi grade fish.
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    So glad you liked it Elizabeth! Thank you for your great serving suggestions as well - it sounds delish! 🤗
  3. Ken
    Looking forward to making this tonight, but Requesting a quick clarification: I’m going to be preparing this tonight for 4 servings. The adjusted recipe calls for “2 lbs. fresh tuna steaks (1 per serving)”

    So is the portion per serving of tuna steak is 8 ounces (or an 8 ounce slice?) My local market sent me home with their usual size of between 5 and 5.8 oz. per portion. Does the “1 per serving” refer to “1 lb. per serving” or “8 oz. per serving” or even, “1 portion as prepared by your market per serving?”

    Reply: #4
  4. Kristin Parker Team Diet Doctor

    Looking forward to making this tonight, but Requesting a quick clarification: I’m going to be preparing this tonight for 4 servings. The adjusted recipe calls for “2 lbs. fresh tuna steaks (1 per serving)”
    So is the portion per serving of tuna steak is 8 ounces (or an 8 ounce slice?) My local market sent me home with their usual size of between 5 and 5.8 oz. per portion. Does the “1 per serving” refer to “1 lb. per serving” or “8 oz. per serving” or even, “1 portion as prepared by your market per serving?”

    It is a total of 8oz per serving. If your cuts are smaller than that, you can adjust as needed.

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