Good Lifestyle

As much as we like AHITuna For its profusion of lean protein and heart reinforcement, omega-3 fatty acids, which we like most about this particular fish is the fact that even a neophyte kitchen can cook perfectly in less than 5 minutes. That's right, you had that. All you need is a saucepan on high heat, just a touch of oil and a pinch of salt and pepper. We add Bok Choy to make a more nutritious and more substantial dish, but all green vegetable (spinach,broccoli, asparagus,kale, ropeless beans, etc.) will do. But trust us, whatever you do, do not skip ginger-scallion sauce, a sufficient omnipresent condiment to make a pair of old socks in a delicious meal memorable.

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

Serve 4

You will need

1 Bouquet Eckalions, background removed, finely chopped
2 tablespoons of fresh ginger, peeled and grated
1 tablespoon of low soy soybeans
3 tablespoons of peanut oil
1 tablespoon of rice wine vinegar
16 oz ahi or other high quality tuna steaks
Salt and pepper
1/2 lb Shiitake mushrooms, rods removed, slices
1 LB Baby Bok Choy, Removed Rods

How to do it

1. Combine the scallons, ginger, soy sauce, 2 tablespoons of oil and vinegar in a bowl to mix and shake carefully to combine. Put aside. (Returning this in advance and storage in the refrigerator is not only possible but desirable, because even 30 minutes of assistance allows flavors to get married.)
2. Heat the remaining oil in a largecast iron Or jumped pan.
3. Season tuna liberally with salt and a lot of black pepper.
4. When the oil is slightly smoking, add the tuna to the pan and Searez for 2 minutes per side, until until deeply browned. To delete.
5. While tuna rests, add shiitake fungi to the same hot stove (use another oil drizzle if the pan is dry). Cook for 2 to 3 minutes, until slightly brown, then add the Bok Choy. Cook for 2 to 3 additional minutes until the Bok Choy is slightly faded. Season with salt and pepper.
6. Slice the tuna into thick bands. Divide the bok choloy and fungi among four hot plates.
7. Top with tuna slices, then drizzle with ginger-scallion sauce.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!