Seared Ahi Tuna with Ginger Scallion Sauce

Ahi Tuna is a great source of lean protein, is very easy to cook, and can be on the table quickly for a healthy weeknight meal. My favorite preparation is seared and topped with a Ginger Scallion sauce served alongside rice and bok choy. This recipe is an adaptation from one if my all-time favorite cookbooks, Cook This, Not That.

The Ginger Scallion sauce is a combination of grated ginger, scallions, rice wine vinegar, soy sauce, and peanut oil. I’ve made it with sesame oil instead and it turned out well also. The sauce takes a bit more time to prepare but is so worth it! I always make a little more than what is needed for this meal so that we have extra in the fridge. It’s actually best if it has time to marinate together.

Fresh Ginger Root can be intimidating to work with but it’s fairly simple once you have the right tools. I use an upside down spoon to peel away the skin and a Ceramic Grater to grate which makes the process the pretty simple and quick.

This recipe is also great with the addition of Shitake Mushrooms. I like to add a dollop of Wasabi to bring in a little heat to the dish as well.

Seared Ahi Tuna with Ginger Scallion Sauce

Recipe by Newfound KitchenCourse: DinnerCuisine: Asian, HealthyDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

400

kcal

Ingredients

• 1 pound Ahi Tuna Steak

• 1 bunch Bok Choy

• 1 cup White or Brown Rice

• Sale and Pepper to taste

• 2 Tbsp Peanut Oil

• Ginger Scallion Sauce

• 1 bunch of scallions, greens only, finely chopped

• 2 Tbsp Fresh Ginger, peeled and grated

• 2 Tbsp Soy Sauce

• 3 Tbsp Peanut Oil

• 2 Tbsp Rice Wine Vinegar

• Pepper to taste

Directions

• Whisk together ingredients for the Ginger Scallion Sauce and put in fridge to marinate.
• Prepare the rice as indicated on the packaging.
• Clean and wash Bok Choy, cutting it in 2-inch pieces, removing and discarding stems.
• Season both sides of the Ahi Tuna steak with Salt and Pepper.
• Heat 1 Tbsp of Peanut Oil in a sauté pan on Medium heat.
• Add the Ahi Tuna Steak to the pan and sear for 3 to 5 minutes on each side. Remove from pan and let rest.
• In the same pan, add the other Tbsp of Peanut Oil and the Bok Choy. Sauté the Bok Choy until wilted. Add salt and pepper to taste and remove from heat.
• Layer rice on the bottom, followed by the Ahi Tuna topped with the Ginger Scallion Suace, and the Bok Choy on the side.

Notes

• For a thicker, chunky Ginger Scallion sauce, cut the amount of liquid ingredients in half.

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