Ginger-Soy Seared Tuna with Bok Choy over Roasted Spaghetti Squash

A bright, cozy winter stir-fry: discounted tuna steaks quickly seared, then coated in a gingery soy glaze with crisp-tender bok choy. Served over hot, buttery spaghetti squash “noodles” for a lighter, super-satisfying bowl.

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Ingredients

Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 12–14 oz for 2 (thaw if frozen; save extra) $8.99 sale
Organic Baby Bok Choy ~3/4 lb (about 3–4 small) $3.99
Organic Spaghetti Squash 1 medium (about 1.5–2 lb) $1.99
Organic Ginger Root ~1 tbsp grated (about a 1-inch knob) $5.99/lb
Organic Yellow Peeled Onion 1/2 onion, thin-sliced $1.99
Pantry: soy sauce 3 tbsp
Pantry: honey or brown sugar 1–2 tsp
Pantry: rice vinegar or lemon 1 tbsp
Pantry: neutral oil (avocado/canola) 2 tbsp
Pantry: sesame oil (optional) 1 tsp
Pantry: cornstarch (optional) 1 tsp
Pantry: garlic (optional) 1 clove
Pantry: sesame seeds/chili flakes (optional) to taste

Instructions

Prep: Heat oven to 425°F. Carefully halve spaghetti squash lengthwise; scoop seeds. Lightly oil and salt cut sides.
Roast squash (oven): Place cut-side down on a sheet pan. Roast 30–35 minutes until tender. Let cool 5 minutes, then rake into strands with a fork; keep warm.
Make quick glaze: In a small bowl mix soy sauce, grated ginger, honey, vinegar/lemon, and 2 tbsp water. For thicker glaze, whisk in cornstarch.
Sear tuna (stove): Pat tuna dry; season lightly with salt/pepper. Heat a skillet over high with 1 tbsp oil. Sear 1–2 minutes per side for medium-rare (or longer if you prefer). Remove to a plate.
Stir-fry bok choy: In same pan reduce heat to medium-high. Add 1 tbsp oil, onion (and garlic if using). Cook 2 minutes. Add bok choy (stems first, then leaves) and a splash of water; cook 3–4 minutes until crisp-tender.
Glaze it: Pour in glaze; simmer 30–60 seconds until shiny. Slice tuna and return to pan just to coat (don’t overcook). Finish with sesame oil if using.
Serve: Spoon spaghetti squash into bowls, top with bok choy and glazed tuna. Add sesame seeds/chili flakes if you like.

Health notes: ~550–700 calories/person. Healthiness: High-protein, veggie-forward, lower-carb (spaghetti squash); watch sodium in soy sauce.

Drink pairing: Wine: Washington Riesling (dry/off-dry) pairs beautifully with ginger/soy—try Columbia Valley Riesling. Beer: a pale ale or Japanese-style lager.

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