| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon basil, chopped
- 4 teaspoons thyme, chopped
- 4 tablespoons cracked black pepper
- 21 ounces Ahi tuna steak, cut into 7-ounce portions
- 3 ounces olive oil
- 4 baby bok choy, cut into quarters
- 2 teaspoons wasabi paste
- 2 cups fish stock
- 4 ounces soy sauce
Instructions
- Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 416 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 43 g |
| Cholesterol | 59 mg |
| Sodium | 1815 mg |
Reviews
Sadly…one of the worst dishes we have had in a long time. Way too much pepper. We measured 4T peppercorn vs crushed so maybe that made a difference. Bok Choy was good but tainted by the pepper sauce. Not sure how it went wrong for us.
Easy and good.
Fantastic recipe. I suggest less soy and a bit more wasabi and baby Bok Choy is a must! Also, after a quick sear of the tuna in a very hot iron skillet, I slice the tuna into strips before placing the tuna on the bok choy in a pasta bowl (to hold the liquid). We have made this many times and I only added my comments when I noticed no one had reviewed the recipe. So,if you like and can secure really good, fresh tuna, please give this a try!
Great recipe! I Will definitely make this dish again.
I will definitely be making this dish again in the future. A great seasoning mixture on the tuna, and the bokchoy came out excellent. I think I’ll throw some mushrooms in with the bokchoy next time!
Really enjoyed this dish.