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Parve
Medium
20 Minutes
Diets 
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.
4 (4-ounce) tuna steaks
2 tablespoons Gefen Sesame Oil, divided
1 teaspoon salt
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 (1 and 1/4-inch) piece fresh ginger, peeled and minced
1/4 teaspoon red pepper flakes (optional)
3 cups baby bok choy cut into 1/2-inch pieces
1 scallion, both white and green parts, thinly sliced
2 teaspoons gluten-free tamari or soy sauce, such as Glicks Soy Sauce
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.
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.
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