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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
- Mix the basil, thyme and the black pepper together. Season the tuna with the mixture.
- In a hot sauté pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna.
- Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot sauté. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of the bok choy.
Yield: 4 servings
Prep Time: 5 minutes
Cooking Time: 12 minutes
Difficulty: Easy
Recipe courtesy Trumps Marina Hotel, High Stakes Restaurant
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| 2000 Chateau Ste. Michelle Reserve Syrah, Columbia Valley, WA |
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