Teriyaki Tuna Loin with Wasabi Butter & Braised Bok Choy
Author: Duke Diet and Fitness Center Cookbook, Spring ’05 Cookbook By Duke University Diet & Fitness Center
Recipe type: Entrees
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
- Place tuna in a 9 X 9 baking dish.
- Pour marinade over and turn to coat.
- Let tuna stand 10 minutes at room temperature, or cover and refrigerate 1 hour.
- Mix butter, wasabi powder and chives in small bowl.
- Preheat grill (medium heat).
- Remove tuna from marinade; brush on both sides with oil. Sprinkle with pepper.
- Grill fish, brushing occasionally with remaining marinade, about 2 minutes per side for medium rare. Transfer to platter. Top with wasabi butter and serve.
- 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.
Calories: 354 Fat: 16g Carbohydrates: 12g Sodium: * Fiber: * Protein: 42g Cholesterol: *