Description
Did a jasmine rice with this. Tossed 1 chopped onion in the water and with half a cube of fish stock inside the water when water is boiling.
Ingredients
- 1 tablespoon olive oil
- 1 ½ teaspoons whole fennel seeds
- 3 cloves garlic, minced
- 1 red bell pepper, cut into thin strips
- ¾ cube fish bouillon, crushed
- ½ lemon, juiced
- 2 tablespoons dry white wine
- 1 head baby bok choy, cleaned and sliced
- salt and black pepper to taste
- 1 ½ teaspoons fennel seeds, crushed
- 1 (8 ounce) tuna steak
- 1 tablespoon olive oil
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds
- and cook until they bubble and begin to pop
- about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved
- then add the lemon juice
- white wine
- and bok choy. Cook and stir until the bok choy is tender
- about 5 minutes.
- Meanwhile
- combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet
- and cook until browned on both sides and cooked to your desired degree of doneness
- about 45 seconds per side for rare.
- Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2