NUTRITION

SERVINGS

INGREDIENTS

8 oz ahi tuna steak

1 tbsp avocado oil

1 tbsp chili garlic sauce

1 tsp toasted sesame oil

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the tuna steak dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the chili garlic sauce, tamari, toasted sesame oil, minced garlic, and grated ginger to create the glaze.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the tuna steak in the hot skillet and sear for 1.5 to 2 minutes per side to achieve a crispy exterior while remaining medium-rare inside.

• 5

  During the final 30 seconds of cooking, pour the chili-garlic glaze over the tuna, spooning it over the top to coat thoroughly.

• 6

  Remove the tuna from the pan to rest on a cutting board.

• 7

  Add the baby bok choy to the same skillet and sauté for 2 minutes in the remaining glaze until the leaves are wilted and the stems are tender-crisp.

• 8

  Slice the tuna against the grain and serve immediately alongside the glazed bok choy.