Seared Tuna with Ginger-Garlic Bok Choy Stir-Fry (Over Rice)
Fast, cozy, and a little spicy: tuna steaks get a bold sear, then you build a gingery bok choy stir-fry and spoon it over rice. It tastes like takeout—in the best way.
Back to full listIngredients
- Tuna Steak Wild Caught Frozen (1 lb) 2 tuna steaks total (about 10–12 oz for 2 people; save extra if package is larger) $8.99 sale (reg $11.99)
- Bok Choy (1 lb) 12 oz, sliced (stems + leaves separated) $2.77 sale (reg $2.99)
- Organic Ginger Root (1 lb) 1 tbsp, finely grated $3.77 sale (reg $3.99)
- Fresh Cut Yellow Onions Diced (8 oz) 1/2 cup (about 3–4 oz) $2.99
- Garlic 2 cloves, minced $0.69
- Dry white rice (jasmine or long grain) 1/2 cup dry (makes ~1 1/2 cups cooked)
- Soy sauce 2 tbsp
- Rice vinegar (or apple cider vinegar) 1 tbsp
- Honey or sugar 1 tsp
- Sesame oil (optional) 1 tsp
- Neutral oil (avocado/canola) 2 tbsp
- Red Fresno chile (optional) 1 small, thinly sliced (or pinch chili flakes) $2.49/lb
- Salt & black pepper To taste
- Sesame seeds (optional) 1 tsp
Instructions
- Prep (rice): Rinse 1/2 cup dry rice. Cook with 1 cup water and a pinch of salt (stovetop or rice cooker). Keep warm.
- Prep (veg): Slice 12 oz bok choy; keep stems and leaves separate. Mince 2 garlic cloves. Grate 1 tbsp ginger. Measure 1/2 cup diced onion (about 3–4 oz). Optional: thinly slice 1 Fresno chile.
- Mix sauce: In a small bowl, stir 2 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp honey/sugar + 2 tbsp water. Add 1 tsp sesame oil if using.
- Prep (tuna): Pat dry 2 tuna steaks (about 10–12 oz total). Season with salt and black pepper.
- Stove (sear tuna): Heat 1 tbsp neutral oil in a skillet over high heat until shimmering. Sear tuna 60–90 seconds per side for medium-rare (longer if you prefer). Remove to a plate to rest.
- Stove (stir-fry): Reduce heat to medium-high. Add remaining 1 tbsp neutral oil. Add 1/2 cup diced onion and cook 2 minutes. Add minced 2 garlic cloves, 1 tbsp grated ginger, and optional sliced Fresno chile; cook 30 seconds.
- Add bok choy stems: Add bok choy stems first; stir-fry 2–3 minutes until crisp-tender.
- Add bok choy leaves + sauce: Add leaves and pour in the sauce. Toss 1–2 minutes until leaves wilt and the pan looks glossy. Taste and adjust with a splash more soy or vinegar if needed.
- Serve: Spoon rice into bowls, top with bok choy stir-fry. Slice rested tuna and lay over the top. Optional: sprinkle 1 tsp sesame seeds.
Health notes: ~550–700 calories per serving depending on rice portion and oil. High protein, lots of greens; keep oil moderate and use brown rice if you like.
Drink pairing: For seared tuna and ginger-soy flavors, go aromatic white or bubbly. Washington suggestions: Columbia Valley Riesling (dry to off-dry) or a WA Sparkling Brut. If you prefer red, go very light and chill it slightly (but keep it to a minimum of tannin).