Seared Tuna on Bok Choy with Crispy Shallots
This recipe may not be complicated, but it is exceptionally nutritious and delicious!
Tuna has a high protein to energy ratio to maximise satiety and is replete in vitamins A, B3, B5, B6 and B12 as and choline, magnesium and selenium. The bok choy provides vitamins A and C along with folate, calcium and potassium with only a few calories.
The shallots, ginger and garlic further fill in the nutrient profile and round out the flavour profile.
One serve provides 315 calories, 40 g protein, 12 g fat and 9 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 tsp olive oil
- 1 small shallot, thinly sliced
- 1 knob of ginger (3 cm approx.), finely chopped
- 1 clove of garlic, crushed
- 1 tbsp tamari sauce
- 100 g bok choy, steamed
- 150g fresh tuna
- 2 tbsp sesame seeds
- Scant amount of olive oil for frying
- Heat a small frypan to medium heat and add the olive oil, shallot, ginger and garlic, fry gently till crisp, add the tamari sauce and set aside.
- Spread of the sesame seeds on a small plate and press the tuna on top, so the seeds stick to the tuna. Turn, so all sides have some seeds.
- Heat another frypan to medium heat and add a scant amount of olive oil for frying. Once hot, add the tuna and sear 30 seconds a side, searing all four sides. Remove from the heat and let rest for 5 minutes then slice finely.
- Plate up the steamed bok choy next to the sliced tuna and top with the crispy shallot mixture.
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