NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna steak

0.25 cup Dry jasmine rice

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 cup Bok choy

0.5 cup Carrots

1 tbsp Tamari

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear, then combine with water and half the grated ginger in a small pot.

• 2

  Bring the rice to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the rice is fluffy.

• 3

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

• 4

  Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.

• 5

  Sear the tuna for 1 to 2 minutes per side for a perfect medium-rare center, then remove from the pan and let rest.

• 6

  In the same skillet, add the toasted sesame oil along with the minced garlic, remaining ginger, julienned carrots, and chopped bok choy.

• 7

  Sauté the vegetables for 3 to 4 minutes until they are crisp-tender and vibrant.

• 8

  Stir in the tamari to glaze the vegetables and remove from heat.

• 9

  Slice the tuna against the grain and serve it over a bed of ginger rice and vegetables, garnished with sesame seeds.