Name: Seared tuna and vegetable bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup brown rice; 2/3 cup water; 4 oz yellowfin tuna steak, patted dry; 1 tsp avocado oil; 1/4 tsp salt; 1/2 tsp black pepper; 5 oz bok choy, trimmed and halved lengthwise; 1 tbsp low sodium soy sauce; 1 tbsp fresh ginger, grated; 3/4 tsp honey

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25 to 30 minutes until the water is absorbed. Remove from heat and rest, covered, for 5 minutes.
While the rice cooks, whisk the soy sauce, grated ginger, and honey together in a small bowl until the honey is dissolved.
In a 12-inch skillet over medium heat, add two tablespoons of water and the bok choy. Cover and steam for 3 to 4 minutes until the stalks are tender. Remove the bok choy from the skillet and set aside. Wipe the skillet dry.
Season the tuna steak with salt and black pepper. Heat the oil in the same skillet over high heat. When the oil is shimmering, add the tuna and sear for 2 minutes. Flip and sear for 1 to 2 minutes more until the outside is browned. Done when browned on the outside and flakes easily, 145°F.
Remove the tuna from the pan and slice into half-inch-thick strips. Add the soy ginger glaze to the hot skillet for 30 seconds to warm through. Place the rice in a bowl, top with the bok choy and tuna, and drizzle the glaze over everything.

Nutrition

Ingredients

Instructions

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