Tuna with wasabi foam and mixed vegetables

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 495 Kcal, 35g Protein, 15g Carbohydrates, 32g Fat


  • Wasabi foam
  • 1 dl cream
  • 3 tbsp water
  • 2 tsp wasabi paste
  • 1 lime, rinsed with hot water, dabbed dry; use grated zest only
  • 1 tbsp light soy sauce
  • Vegetables
  • 200 g baby mange-touts, cut in half diagonally if necessary
  • 125 g baby corn cobs, cut in half lengthwise and crosswise
  • 0.5 tbsp peanut oil
  • 1 cm ginger, very finely sliced
  • 2 tbsp light soy sauce
  • Fish
  • 0.5 tbsp peanut oil
  • 3 slices yellowfin tuna (approx. 150 g each), cut in half and then cut crosswise into slices approx. 1 cm thick
  • 2 tbsp light soy sauce

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  • Preparation: Preheat the oven to 60°C, warm 2 platters and plates.
  • Wasabi foam

    Combine the wasabi with a little cream in a bowl, mix well. Pour in the remaining cream, add the lime zest, season with soy sauce. Cover the wasabi mixture and refrigerate.
  • Vegetables

    Heat the oil in a non-stick frying pan. Stir fry the vegetables for approx. 5 mins. Add the ginger, cook briefly, season with soy sauce, cover and leave to infuse for approx. 3 mins. Keep the vegetables warm on a plate. Wipe out the pan with paper towels.
  • Fish

    Heat the oil in the same pan. Add the fish and fry all over for approx. 1 min. Remove the fish, drizzle with soy sauce, cover and keep warm. Whisk the wasabi mixture until frothy and heat in the same frying pan, stirring constantly. To serve, plate up the vegetables and fish, and drizzle with the wasabi foam.
  • Tip:

    1⁄2 portion as a starter for 4 people.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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