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Seared Ahi Tuna in a Ginger-Scallion Sauce Recipe

And with some added bok choy, you have a more nutritious, substantial dish on your hands.
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As much as we love ahi tuna for its profusion of lean protein and heart-strengthening, brain-boosting omega-3 fatty acids, what we love most about this particular fish is the fact that even a kitchen neophyte can cook it perfectly in less than 5 minutes. That's right, you got this. All it takes is a pan set over high heat, just a touch of oil, and a sprinkle of salt and pepper. We add bok choy to make this a more nutritious, substantial dish, but any green vegetable (spinach, broccoli, asparagus, kale, string beans, etc.) will do. But trust us, whatever you do, don't skip the ginger-scallion sauce, a ubiquitous condiment good enough to make a pair of old socks into a scrumptiously memorable meal.

Nutrition: 301 calories, 12 g fat (2 g saturated), 271 mg sodium

Serves 4

You'll Need

1  bunch scallions, bottoms removed, finely chopped
2  Tbsp fresh ginger, peeled and grated
1 Tbsp low-sodium soy sauce
3 Tbsp peanut oil
1 Tbsp rice wine vinegar
16 oz ahi or other high-quality tuna steaks
Salt and pepper to taste
1⁄2 lb shiitake mushrooms, stems removed, sliced
1 lb baby bok choy, stems removed

How to Make It

  1. Combine the scallions, ginger, soy sauce, 2 tablespoons of the oil, and vinegar in a mixing bowl and stir thoroughly to combine. Set aside. (Making this ahead and storing in the refrigerator is not only possible but advisable, as even 30 minutes of sitting allows the flavors to marry nicely.)
  2. Heat the remaining oil in a large cast-iron skillet or sauté pan.
  3. Season the tuna liberally with salt and lots of black pepper.
  4. When the oil is lightly smoking, add the tuna to the pan and sear for 2 minutes per side, until deeply browned. Remove.
  5. While the tuna rests, add the shiitake mushrooms to the same hot pan (use another drizzle of oil if the pan is dry). Cook for 2 to 3 minutes, until lightly browned, then add the bok choy. Cook for another 2 to 3 minutes, until the bok choy is lightly wilted. Season to taste with salt and pepper.
  6. Slice the tuna into thick strips. Divide the bok choy and mushrooms among four warm plates.
  7. Top with slices of tuna, then drizzle with the ginger-scallion sauce.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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