After two months of heavy braises, rich sauces and gravys it’s nice to be eating on the lighter side again. My palate had almost forgotten the joys of great ingredients cooked and served simply. With just a few ingredients and a very short cooking time, this dish was an homage to simplicity and the preservation of the flavors that the ingredients bring to the party.
Fish should be served simply. It’s far too easy to mask the delicate flavor of the fish itself with any type of sauce or glaze, and in the case of tuna this is especially true. For this dish I took inspiration from both Western and Asian cuisine with striking results. The flavors were subtle, pleasing and a perfect match from start to finish. Plating could be done in any manner you choose, as all of the components are far better eated together than they are seperately in this case.
The best part is that this is a complete meal that carries absolutely no guilt. The entire plate is low in everything that you want it to be low in and high i the things you need, like fiber, Omega 3’s and vitamins. Quick, simple, healthy and Weight Watcher’s friendly as well at only 9 points for the entire plate!
Seared Ahi Tuna with Baby Boc Choy and Seasoned Rice Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
2 Serving Size:
1
Amount Per Serving: Calories: 539Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 118mgSodium: 1085mgCarbohydrates: 30gFiber: 2gSugar: 4gProtein: 36g
What I would have done differently had I thought of it at the time:
In the pictures above you’ll notice that the boc choy is not intact. This is due entirely to my being in a hurry when trimming the cabbage and going a bit too far. I really prefer it when simply halved, as it allows for some caramelization on the cut side while still leaving the inner leaves fresh and crisp in texture. Otherwise, this was very much my favorite meal of the year so far.
Links to other recipes like this:
- Seared Ahi with a sauce to Die for, from Christine Cooks
- Seared Ahi Tuna Recipe, from Simply Recipes
You’re so right — this is just the kind of meal I love to eat at this time of year. And I’m in love with baby bok choy, especially for dinner parties, so each guest can get a whole bok choy on the plate!
Very nice recipe and directions. I love baby bok choy and Ahi tuna. Thanks for the link – I appreciate it!
Jerry, I completely agree with you about lighter fare. I love baby bok choy so much that I could actually do without the tuna even though I enjoy that, too. This is a great, healthy meal. You just may get me to start that point counting thing! Your new widget is pretty handy!
Wow! this looks amazing! I’m glad I happened upon your blog. You have delicious recipes! I love bok choy and ahi tuna. Two of my favorites!
Great looking dish. I love baby bok choy and think it goes well with anything but the tuna is a great addition here!
baby bok choy + oyster sauce, there’s no way to go wrong. i’m so bummed CSA season is over in NJ, we were getting farm-fresh baby bok every week.
On our trips to baja we spend a good amount of time fishing…..for ahi tuna. Not to many fish can compete with fresh ahi in terms of taste and texture. This recipe makes me want to go fishing! Can’t wait to try it!
I love Tuna, its healthy and great for you. I have been looking for better ways to prepare this dish for a while. These days I make sure that the Tuna that I buy is from sustainable fishing sources.
We cooked up a variant of this for Christmas Eve dinner (used regular bok choy rather than baby bok choy, and a “3-2-1 sauce” I found on another site).
I posted a few notes on my wine blog, highlighting the exciting new discovery (for me) of pairing ahi tuna and Mourvedre.
I’m loving Ahi Tuna and got it down so inside is medium rare, otherwise it’s dry. Love your combo with baby bok choy, yum.