Photo of Sesame tuna with Japanese-style salad by WW

Sesame tuna with Japanese-style salad

Points® value
Total Time
20 min
10 min
10 min
Sesame, rice wine and wasabi add a whole range of deliciously unique flavours to this East Asian-inspired dish.


Brown rice, microwaveable

1 pouch(es)

Green Beans

150 g, halved

Rice Wine Vinegar

2 tablespoon(s)

Caster Sugar

1 teaspoon(s)


1 teaspoon(s)


1 medium, juice and zest of

Spring Onions

6 medium, trimmed and sliced on the diagonal


1½ individual, extra large, roughly chopped

Chilli, green or red

1 individual, thinly sliced

Sesame Seeds

2 tablespoon(s), black

Tuna, raw

4 steak(s), medium

Calorie controlled cooking spray

4 spray(s)

Reduced Fat Mayonnaise

3 tablespoon(s)

Wasabi paste

1½ teaspoon(s), level


  1. Cook the rice to pack instructions, then let cool. Meanwhile, blanch the beans for 2-3 minutes. Drain, run under cold water, then drain again.
  2. In a small bowl, whisk together the rice vinegar, sugar, salt and lime zest and juice to make a dressing. Set aside.
  3. Add the cooked beans, spring onions, cucumber and chilli to the cooled rice. Toss with the dressing.
  4. Spread the sesame seeds on a plate and press both sides of each tuna steak against them to coat. Heat a griddle pan to high and spray with cooking spray. Sear the tuna for 2 minutes on each side for rare, 3 minutes for medium, and 4 minutes for well done.
  5. Mix the mayonnaise with the wasabi until combined, then serve with the rice salad and tuna.