Grilled Tuna with Bok Choy Slaw

Serves: 4

Ingredients

Grilled Tuna Ingredients:

• 4 small garlic cloves, pressed through garlic press

• 1 teaspoon freshly-grated ginger

• ¼ cup ponzu

• 1 tablespoon sesame oil

• 4 tuna steaks (6 to 7 ounces each, can be ahi, albacore, or your desired kind)

Bok Choy Slaw Ingredients:

• 2 cups very finely sliced shredded baby boy choy (about 1 ½ small heads)

• 4 large radishes, sliced into rounds and then sliced into very thin matchsticks

• ¼ cup shredded carrot

• ½ teaspoon (slightly heaping) freshly-grated ginger

• 1 teaspoon chili garlic sauce

• 2 tablespoons rice vinegar

• 1 ½ teaspoons ponzu sauce

• Instructions

  Begin by gathering and prepping all of your grilled tuna ingredients according to the ingredient list above to have ready and organized for use.

• Prepare the marinade by whisking to the garlic, grated ginger, ponzu and sesame oil, and set aside for a moment. Place the tuna steaks into a large glass dish or large shallow bowl, and pour the marinade over top making sure the tuna is covered. Marinate for at least 30 minutes, up to an hour.

• While your tuna marinates, gather and prep all of you bok choy slaw ingredients according to the ingredient list above to have ready and organized for use.

• To prepare the bok choy slaw, add the thinly sliced or shredded bok choy, the radish matchsticks and the shredded carrots to a small bowl. In another small bowl, whisk together the grated ginger, chili garlic sauce, rice vinegar and ponzu. Keep these slaw ingredients cold in the fridge until ready to serve the tuna.

• To grill the tuna steaks, remove them from the marinade and place onto a plate to hold. Next, place a grill pan over high heat, and brush with a small amount of avocado or peanut oil. Once smoking hot, add the tuna steaks in and grill for 2 ½ minutes per side for medium (little to no pink, yet still very tender and juicy), or 1 ½ to 2 minutes on one side and 1 minute on the second side for rare (pink in the center).

• Remove from grill pan and place onto a platter or large plate. Toss the bok choy slaw with the dressing, and place small mounds of the slaw over top of each piece of tuna. Serve immediately, as is, or with a side of hot rice.

Recipe :The Cozy Apron

Vegetable Stir-Fry With Zucchini Noodles

Serves 4

INGREDIENTS:

• 2-4 tablespoons olive oil or 1/4- 1/2 cup of vegetable broth
• 3 cloves chopped garlic
• 1 red onion, chopped
• 3-4  cups chopped broccoli, cherry tomatoes, green beans, asparagus, snow peas, chopped bok choy, carrots, cauliflower, red pepper, and/or mushrooms (Get creative here and add veggies that you like or have on hand.)
• 3 tablespoons grated fresh ginger
• One small can well-drained water chestnuts (optional)
• 1/4- 1/2 cup Tamari organic low-sodium soy sauce (you can use another brand, but this one is so tasty)
• Juice of 1/2 lemon (optional)
• 3 medium to large zucchini (for “noodles”)
• 1 finely sliced green onion and avocado to top for garnish
Note: for gluten free option, use Bragg’s liquid aminos or use a gluten free Tamari sauce . You can also do this with a tomato sauce like a “pasta” dish.

TO PREPARE:

In large skillet, heat about 2 tablespoons of the olive oil until just shimmering. If you choose not to use oil, add in approx. ¼ cup of vegetable broth.  Add garlic and red onion and cook 3-5 minutes, making sure it doesn’t burn.  

Add mixed veggies and cook over medium heat another 5 minutes, stirring occasionally and adding a little more oil (or broth) if needed and a few splashes of soy sauce. (Make sure to not “burn” or brown the veggies, you want them to stay a little crisp.)

Begin to move and mix the vegetables adding in a few more splashes of broth if needed. Continue cooking another 5 minutes stirring gently. Add in the remaining ginger.  Squeeze the lemon or lime over all ingredients.  Add sea salt and pepper to taste. 
(TIP: Be aware that the soy sauce can be salty, so taste before adding the salt.) 

FOR ZUCCHINI NOODLES:

Using a mandolin slicer with a julienne blade or a Spiralizer for spaghetti-like noodles.  Slice zucchini lengthwise into “Zoodles.” OR use a knife to cut it lengthwise into thin noodle-like strips.  Steam or sauté until tender, about 2-3 minutes. Take care not to overcook as these “noodles” give off a lot of liquid afterward. Drain gently.

These noodles are great as a substitute for pasta, raw in salads or other recipes.  Serve stir-fry over a bed of zucchini noodles and sprinkle with green onions. I even enjoy this cold the next day with added leftover veggies, tofu, tempeh etc.

Sauteed Baby Bok Choy With Garlic And Ginger

Serves 4

INGREDIENTS:

• 4-5 bunches of baby Bok Choy OR 2 large bunches, chopped and rinsed well (they can be gritty so make sure to pull apart leaves and rinse well.)
• 1 tablespoon olive oil
• 4 garlic cloves, smashed
• 2 slices of fresh ginger, peeled and smashed
• Sea salt and pepper to taste
• 1 tablespoon (splash) of organic low-sodium soy sauce like Tamari (or liquid aminos or gluten free soy sauce)

TO PREPARE:

• Heat the oil in a heavy bottom skillet or wok pan.
• Add garlic and cook for 4-5 minutes.
• Add bok choy and ginger and cook until tender, stirring and coating all.
• Add a splash or two of the soy sauce.
• Season with sea salt and pepper to taste.

On a plate, arrange bok-choy. Add lemon wedges for garnish.