Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
601
Calories
27g
Protein
42g
Fat
31g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pita Bread | 1 slice (30g) white | 79 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Bok Choy | 1 cup (70g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Wasabi | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons wasabi paste
- 5 tablespoons extra-virgin olive oil
- 2 (8-ounce, 1-inch-thick) tuna steaks
- 4 medium tomatoes
- 1 3/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pita breads, preferably whole-wheat
- 2 tablespoons Asian (toasted) sesame oil
- 1 (1-inch) piece fresh ginger, peeled and finely julienned
- 2 bunches baby bok choy, cut crosswise into 2-inch pieces and julienned
- 2 large carrots, peeled, cut crosswise into 2-inch pieces, and julienned
- 2 stalks celery, cut crosswise into 2-inch pieces and julienned
- 4 cups (loosely packed) baby arugula (about 4 ounces)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes