NUTRITION

SERVINGS

INGREDIENTS

6 oz Tuna steak

0.5 cup Cooked basmati rice

1 cup Baby bok choi

1 medium Tomato

1 tbsp Toasted sesame oil

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Prepare the basmati rice according to package instructions until it is light and fluffy.

• 2

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

• 3

  Heat half of the toasted sesame oil in a cast-iron skillet over medium-high heat until shimmering.

• 4

  Place the tuna in the hot skillet and sear for 1 to 2 minutes per side for a rare-to-medium-rare center, then remove from the pan to rest.

• 5

  In the same skillet, add the remaining sesame oil along with the minced garlic and grated fresh ginger, sautéing for 30 seconds until fragrant.

• 6

  Add the chopped baby bok choi and diced tomatoes to the pan, cooking for 3 minutes until the greens are wilted and the tomatoes have softened.

• 7

  Drizzle the tamari over the vegetables and stir to combine, ensuring everything is well-coated.

• 8

  Slice the tuna steak against the grain and serve it over the warm basmati rice alongside the sautéed vegetable mixture.