Teriyaki Tuna Loin with Wasabi Butter & Braised Bok Choy

Teriyaki Tuna Loin with Wasabi Butter & Braised Bok Choy
Recipe type: Entrees
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
The wasabi butter really elevates this dish, but if it's too spicy for your taste buds cut back on the amount you use. Easy to prepare; Low sodium.
  • 20 oz. tuna loin
  • ¼ cup teriyaki marinade
  • 3 tablespoons butter
  • 2 tablespoons wasabi powder
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon olive oil
  • 2 heads bok choy, halved
  1. Place tuna in a 9 X 9 baking dish.
  2. Pour marinade over and turn to coat.
  3. Let tuna stand 10 minutes at room temperature, or cover and refrigerate 1 hour.
  4. Mix butter, wasabi powder and chives in small bowl.
  5. Preheat grill (medium heat).
  6. Remove tuna from marinade; brush on both sides with oil. Sprinkle with pepper.
  7. Grill fish, brushing occasionally with remaining marinade, about 2 minutes per side for medium rare. Transfer to platter. Top with wasabi butter and serve.
  8. Season bok choy with salt and pepper. Then brush with olive oil and grill until softened.
*The Duke Diet and Fitness Center's meals are low in calories, fat and sodium, but high in taste. The Center's meals have a daily total of approximately 1,500 mg of sodium. The USDA 2005 dietary guidelines for Americans is to consume less than 2,300 mg of sodium.
Nutrition Information
Calories: 354 Fat: 16g Carbohydrates: 12g Sodium: * Fiber: * Protein: 42g Cholesterol: *


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