Tuna with rice and bok choy. 5/1/23

Seared marinated tuna, mixed rices, baby bok choy with oyster sauce

John marinated our tuna steaks in soy sauce, garlic powder, grated ginger, sesame oil, chile flakes, and dry sherry for 2 hours. When it came time to cook them he heated up our lightly greased cast iron frying pan until very hot, applied some sesame seeds to the tuna steaks, and seared them for about 2 minutes a side. The length of time searing depends on the thickness of the tuna. You want the tuna red inside but not cold.

I microwaved a rice mix of red, brown, and wild rices and then added a similar volume of riced cauliflower. I served myself 3/4 cup.

I stopped at the Asian grocery store and picked up a 1 1/2 lb. bag of baby bok choy. After washing them thoroughly I cooked them with garlic plus a little water in a big, lightly oiled frying pan with a cover. They cook down quite a bit. I made a sauce of 3 1/2 tablespoons of oyster sauce, 2 tablespoons of rice wine vinegar, 1 tablespoon of soy sauce, and a pinch of sugar and ladled it over my warmed platter of cooked bok choy.

We originally bought these 2 frozen tuna steaks weighing a total of 11 ounces on sale for $4.99. They turned out really tasty and I am going to keep my eye out for future sales and stock up!

This entry was posted in Asian, Fish, Healthy tips, Methods, pescatarian, Recipes, rice, Vegetables, Weeknight dinners and tagged , . Bookmark the permalink.

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