Seared Tuna with Ginger-Soy Citrus Glaze and Quick Sautéed Bok Choy
A different seafood choice: seared tuna steak with a quick citrus-soy glaze, served with sautéed bok choy and ginger. Light, springy, and far from the recent steak-heavy dinners.
Back to full listIngredients
- Tuna Steak Wild Caught Frozen, 1 lb 1 lb (2 steaks if possible) $8.99 (sale)
- Bok Choy, 1 lb 1 lb $2.49
- Spice World™ Fresh Peeled Ginger Bag, 7 oz 1 tbsp grated $3.99
- Organic Green Onions, 1 each 2 green onions $2.19
- Pantry: soy sauce 2 tbsp —
- Pantry: honey or brown sugar 1–2 tsp —
- Pantry: lemon (or Meyer lemon) 1 lemon (optional but great) $6.29 if using Organic Meyer Lemons (1 ct)
- Pantry: neutral oil 1 1/2 tbsp —
- Pantry: garlic 1–2 cloves —
- Pantry: sesame oil (optional) 1 tsp —
- Pantry: salt, black pepper to taste —
Instructions
- Thaw tuna if frozen (ideally overnight in fridge). Pat very dry.
- Prep glaze: Mix 2 tbsp soy sauce + 1–2 tsp honey + 2 tbsp water + 1 tbsp lemon juice (optional) + 1 tsp grated ginger.
- Prep veg: Rinse bok choy; slice stems and leaves (keep separate). Slice green onions; mince garlic.
- Sear tuna (stove): Heat 1 tbsp neutral oil in a skillet over high heat until shimmering. Season tuna lightly with pepper (go easy on salt because soy). Sear 60–90 seconds per side for medium-rare (longer if you prefer). Remove to a plate.
- Glaze: Lower heat to medium. Add glaze to skillet; simmer 1–2 minutes until slightly syrupy. Spoon over tuna.
- Sauté bok choy: In a second skillet (or wipe and reuse), heat 1/2 tbsp oil over medium-high. Add bok choy stems + pinch of salt; cook 2–3 minutes. Add leaves + garlic + remaining ginger; cook 1–2 minutes until just wilted. Finish with green onions and optional 1 tsp sesame oil.
- Serve: Tuna with glaze alongside bok choy. Add rice/noodles if desired.
Cook time: 40 minutes
Estimated cost: $18–26
Health notes: ~500–700 calories per serving depending on sides. Very high protein; add rice if you want more carbs.
Drink pairing: Aromatic whites or chilled light reds. Tuna can handle more structure than delicate fish, but keep tannins moderate with soy.