Ingredients (for 4 servings) :
1 teaspoon basil, chopped
4 teaspoons thyme, chopped
4 tablespoons cracked black pepper
21 ounces Ahi tuna steak, cut into 7-ounce portions
3 ounces olive oil
4 baby bok choy, cut into quarters
2 teaspoons wasabi paste
2 cups fish stock
4 ounces soy sauce
Procedures (10min Prep + 20min Cooking):
1. Mix the basil, thyme and the black pepper together.
2. Season the tuna with the mixture.
3. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature.
4. Remove the tuna.
5. Add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute.
6. Reduce the stock by a quarter.
7. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.
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Can be served cold and sliced as
appetizer.
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