- 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, <3 g carbohydrates, and <1 g fat.
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.