Recipe Combine tuna and flavourful wasabi

T hanks to the popularity of canned tuna, this remains a favourite fish. While canned tuna is delicious and nutritious, fresh tuna retains more of the beneficial Omega-3 fatty acids.  

Tuna is firm and dense and has the meatiest flavour and texture among fish. It can be eaten fresh, or had smoked and pickled. Tuna is available fresh as steaks, fillets or pieces. As with other seafood, it is best to purchase fresh tuna from a store.

Tuna is an excellent source of niacin, selenium, and protein. In addition, it is a good source of Omega-3 fatty acids, phosphorus, potassium, and magnesium.  Now, for a recipe.

Tuna with Wasabi Sauce


Fresh tuna: 250 gm

Spring onion (thinly sliced): a small bunch Cucumber (seeded, peeled and julienned): one large

Radish sprouts: 50 gm

Soy sauce: 25 ml Wasabi (freshly-ground): 90 gm

Peanut oil: 45 ml Dark sesame oil: 10 ml

Ginger (minced): 10 gm

Salt and pepper (freshly-ground): To taste


Whisk together soy sauce, two tablespoons of peanut oil, dark sesame oil and the minced ginger.

Stir in the sliced green onions and set aside. Sprinkle tuna with salt and black pepper. Heat the remaining tablespoon of peanut oil in a heavy skillet over high heat.

Add the tuna pieces and sear until they are opaque in the middle. Spoon the julienned cucumber onto the centre of the plates and top with the tuna. Add the wasabi to the sauce mixture and spoon the sauce around.