Seared Tuna with Bok Choy & Edamame

What's for dinner? I ask myself that question quite often, along with What's for breakfast and What's for lunch? Some days I have an easier time deciding than other days, and last Sunday was just such an occurrence.

After walking almost 5 miles in the morning, having pasta for lunch and taking a nap, I wanted something fresh and invigorating for dinner. Alas, that required a trip to the grocery store, but it was so worth it!

I knew I wanted seared tuna (and luckily it was on sale for $5.99/pound). My original idea was to have it along with an avocado & tomato salad, but that plan changed once I saw edamame on sale.

I present to you Seared Tuna with Bok Choy & Edamame. [Two things: 1) What do you think of my newly acquired collage skill?? 2) I took the photos at 8 pm at night: thus the poor quality]


Ingredients (my apologies for not providing the exact amounts this time: I seriously just put a few splashes of this and a few splashes of that: taste as you go!)

soy sauce
rice vinegar
sesame oil
vegetable oil
ginger, microplane'd
garlic, microplane'd
ground black pepper
tuna
sesame seeds
bok choy, quartered
shelled frozen edamame, defrosted


1. Combine the first 7 ingredients. Make sure the sauce tastes salty and gingery. Leave half of the sauce in a bowl, and put another half aside.
2. Marinade tuna in one half of the sauce.
3. Add a bit of vegetable oil to a hot pan, add bok choy and edamame and stir fry for about 5 minutes. Remove from a pan into a bowl and add the remaining sauce. (See, the same sauce is used as a marinade and as a dressing!)
4. Remove the tuna from the marinade and coat it in sesame seeds.
5. Heat a bit of oil in a pan (I used the same one that I used for the vegetables) and sear the tuna for about 3 minutes on each side, depending on how cooked you want it to be and how think your tuna is.
6. Slice tuna on a diagonal and serve on top of bok choy and edamame.

LOVED this meal.

What's your idea of a fresh, invigorating, quick and delicious meal?