Friday, May 27, 2011

Tuna with Sesame Bok Choi

Delicious! The original recipe called for mushrooms in the vegetable mixture, I had bell peppers and ramps that needed eaten, so I used those. The mushrooms would add depth, I can’t wait to try it. The peppers and ramps added a nice sweet tang.

Thursday Menu
– Tuna, Rice, Sesame Bok Choi and Vegetables,
Local Food – bok choi, cilantro, ramps

Tuna with Sesame Bok Choi

Printable Version

2 T olive oil, divided
1 cup thinly sliced bell peppers
1 ramp, thinly sliced
¼ broth (chicken, vegetable, or seafood0
¼ cup rice wine vinegar
1 bunch bok choi (I had baby, so it acted more like spinach)
1 T sesame oil
2 T soy sauce (low sodium)
2 t sesame seeds
2 T cilantro, chopped
2 tuna steaks
Salt and pepper
Prepared rice

Heat 1 T olive oil in a skillet over medium-high heat. Saute peppers and ramps for 5 minutes, until beginning to brown. Add broth and vinegar and boil until liquid almost evaporates. Set aside.

In the same skillet add a small amount of water, when it begin to boil add bok choi and steam for 1 minute. Add sesame oil and cook 1 minutes. Add soy sauce and sesame seeds, cook 1 minutes. Add 1 T of bok choi cooking liquid and cilantro to vegetable mixture. Set aside bok choi.
(If using full size bok choi – steam, remove from pan, get rid of the liquid, then heat the oil and sear bok choi halves.)

Rinse out skillet, add remaining T of olive oil and heat over high. Sprinkle tuna with salt and pepper. Cook fish 1 ½ minutes per side. Take off heat and let stand one minute.

To serve place rice and a tuna steak on a plate. Cover rice with vegetable mixture and then bok choi.

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