Pan-Seared Ahi Tuna with Garlic-Ginger Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Ahi Tuna with Garlic-Ginger Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Garlic-Ginger Sauce

Fresh ahi tuna steaks are pan-seared to a buttery rare finish and drizzled with a zesty garlic-ginger tamari glaze alongside crisp sautéed bok choy.

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NUTRITION

493kcal
Protein
57.8g
Fat
23.6g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Honey

2 cups Chopped baby bok choy

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    In a small glass bowl, whisk together the tamari, toasted sesame oil, grated ginger, minced garlic, and honey until well combined.

  • 3

    Heat 0.5 tablespoons of olive oil in a large skillet over medium-high heat; add the bok choy and sauté for 3 minutes until the leaves wilt and the stems are tender.

  • 4

    Remove the bok choy from the skillet and set aside on a plate.

  • 5

    Wipe the skillet clean and add the remaining 0.5 tablespoons of olive oil over high heat until the oil is shimmering and just starting to smoke.

  • 6

    Carefully place the tuna in the hot skillet and sear for 60 to 90 seconds per side for a perfect rare center.

  • 7

    Remove the tuna from the pan, let it rest for 2 minutes, then slice into thick strips.

  • 8

    Plate the tuna alongside the bok choy, drizzle with the prepared garlic-ginger sauce, and garnish with sesame seeds.

Pan-Seared Ahi Tuna with Garlic-Ginger Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Ahi Tuna with Garlic-Ginger Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ahi Tuna with Garlic-Ginger Sauce

Fresh ahi tuna steaks are pan-seared to a buttery rare finish and drizzled with a zesty garlic-ginger tamari glaze alongside crisp sautéed bok choy.

NUTRITION

493kcal
Protein
57.8g
Fat
23.6g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Ahi tuna steak

1 tbsp Extra virgin olive oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Honey

2 cups Chopped baby bok choy

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    In a small glass bowl, whisk together the tamari, toasted sesame oil, grated ginger, minced garlic, and honey until well combined.

  • 3

    Heat 0.5 tablespoons of olive oil in a large skillet over medium-high heat; add the bok choy and sauté for 3 minutes until the leaves wilt and the stems are tender.

  • 4

    Remove the bok choy from the skillet and set aside on a plate.

  • 5

    Wipe the skillet clean and add the remaining 0.5 tablespoons of olive oil over high heat until the oil is shimmering and just starting to smoke.

  • 6

    Carefully place the tuna in the hot skillet and sear for 60 to 90 seconds per side for a perfect rare center.

  • 7

    Remove the tuna from the pan, let it rest for 2 minutes, then slice into thick strips.

  • 8

    Plate the tuna alongside the bok choy, drizzle with the prepared garlic-ginger sauce, and garnish with sesame seeds.