Spiced Tuna Steak With Wasabi Potato Salad Recipe

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Nutrition per portion

Calories 432 kCal 22%
Fat 13g 19%
  -  Saturates 1.5g 8%

This spiced tuna steak with wasabi potato salad is a speedy recipe that you can make any night of the week. Whether you need a dinner recipe that you can get on the table in under half an hour, or are looking for something new to serve to guests at a barbecue, this is a really great option.

If you’re tired of the usual fish recipes, this tuna steak is so easy and a little different to your go-to dinner. Everyone has their own take on a classic potato salad, but mixing the wasabi paste in with mayonnaise is a really simple way of bringing some life into it. It doesn’t necessarily make it really hot, it just adds a little kick, that’s instantly soothed by the mayonnaise and cut through by the sweetness of the pomegranates.

At 434 calories per serving, this is also quite a healthy choice – you’ll get some protein in your diet with the tuna and vitamin C and B from the potatoes.

Tuna’s really easy to find – either you can buy it from your local fishmonger, or you can even find it in most large supermarkets. Tuna is sometimes forgotten about and we don’t think of it other than the tinned variety, but this is such a filling and healthy choice, you’ll find yourself reaching for it every time you go down the fish aisle in the supermarket!

How to make Spiced Tuna Steak With Wasabi Potato Salad


  • 500g miniature new potatoes
  • 3tbsp mayonnaise
  • 1tsp wasabi paste
  • A little olive oil
  • 4 tuna steaks
  • 110g pomegranate seeds
  • 1 large red chilli, chopped
  • 4 handfuls of fresh rocket lime wedges, to serve


  • Cook the potatoes in boiling, salted water until tender. Drain then, while still warm, mix in the mayonnaise and wasabi with salt and pepper. Lightly oil the tuna. Set the potato salad aside while you cook the tuna to your liking, either on a griddle pan or the barbecue.

  • To serve, mix the pomegranate seeds with the chilli. Add the rocket leaves to the potato salad. Serve the tuna scattered with the pomegranate mix, lime juice and a drizzle of oil.

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