Bok choy, ginger, and sesame oil lend an Asian flavor to this dish. You do not need sushi-grade tuna for this dish, as the tuna steaks sold in the frozen seafood aisle are best. Look for steaks that are about one inch thick.
Pan-Seared Tuna with Bok Choy
- Cooking and Prep: 20 m
- Serves: 4
Prepare the Tuna with Bok Choy
Rub the tuna steaks with one tablespoon of sesame oil and season with the salt.
Heat a large skillet over high heat. When the skillet is very hot, add the steaks, and sear on both sides, leaving them still slightly rare in the middle, two to three minutes per side. Remove from the skillet.
Heat the remaining one tablespoon of sesame oil.
Add the garlic, ginger, and red pepper flakes (if using) and sauté until softened, about one minute.
Add the bok choy and sauté until wilted and tender, three to four minutes.
Return the tuna to the skillet, sprinkle with the scallion, drizzle with the tamari, and serve.
The best way to thaw the tuna steaks is to place them in the refrigerator overnight. Store this dish, covered, in the refrigerator for up to 48 hours. Leftovers can be added to salad for lunch. This dish should not be frozen.
Excerpt from The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals, by Ana Reisdorf MS RD, published by Rockridge Press. Copyright © 2019 by Callisto Media. All rights reserved. Photography by Jennifer Davick.