Sesame Ginger Baby Bok Choy with Seared Tuna featured image

Sesame Ginger Baby Bok Choy with Seared Tuna

/ Appetizers & Snacks, Soups & Salads / By

Looking for a weeknight dinner that tastes like it came from a fancy restaurant—but takes less time than waiting for delivery? Say hello to Sesame Ginger Baby Bok Choy with Seared Tuna. It’s the perfect combo of crisp, garlicky greens and melt-in-your-mouth tuna, all wrapped in a bold sesame-ginger glaze. Healthy, flavorful, and fast? Yes, please.

Ingredients Sesame Ginger Baby Bok Choy with Seared Tuna

Cook Sesame Ginger Baby Bok Choy Seared Tuna

For the Seared Tuna:

  • 1 lb sushi-grade tuna steaks (about 1-inch thick)
  • 2 tablespoons sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons black sesame seeds
  • 2 tablespoons white sesame seeds

For the Baby Bok Choy:

  • 1 1/2 lbs baby bok choy (about 8-10 heads)
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, finely grated
  • 2 green onions, sliced diagonally

For the Sesame Ginger Sauce:

  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon mirin
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 1 teaspoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)

For Garnish:

  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced
  • 1 lime, cut into wedges
  • Microgreens or cilantro leaves (optional)

Equipment Needed

  • Large skillet or wok
  • Medium non-stick or cast iron pan
  • Small mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board
  • Tongs

Instructions How To Cook Sesame Ginger Baby Bok Choy with Seared Tuna

Prepare the Sauce:

  1. In a small bowl, whisk together soy sauce, rice wine vinegar, mirin, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes if using.
  2. Set aside to let flavors meld while you prepare the other components.

Prepare the Tuna:

How To Cook Seared Tuna
  1. Remove tuna from refrigerator 15-20 minutes before cooking to bring to room temperature.
  2. Pat tuna steaks completely dry with paper towels.
  3. Mix black and white sesame seeds on a plate.
  4. Brush tuna steaks lightly with sesame oil on both sides.
  5. Season generously with salt and pepper.
  6. Press sesame seed mixture onto both sides of each tuna steak, creating an even coating.

Prepare the Bok Choy:

  1. Trim the bottom 1/2 inch from each bok choy head.
  2. If using larger baby bok choy, cut them in half lengthwise. Leave smaller ones whole.
  3. Rinse thoroughly under cold water, separating leaves slightly to remove any grit.
  4. Pat completely dry with paper towels.

Cook the Bok Choy:

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
  3. Add bok choy cut-side down if halved, or stem-side down if whole.
  4. Cook for 2-3 minutes without moving to develop some color.
  5. Flip and cook another 2-3 minutes until stems are tender-crisp and leaves are wilted.
  6. Pour half of the sesame ginger sauce over the bok choy.
  7. Toss gently and cook for 1 minute more.
  8. Remove from heat, sprinkle with sliced green onions, and keep warm.

Sear the Tuna:

  1. Heat vegetable oil in a medium non-stick or cast iron pan over high heat until smoking.
  2. Carefully place tuna steaks in the pan without overcrowding.
  3. Sear for 1-2 minutes per side for rare (internal temperature of 125°F), or 2-3 minutes per side for medium-rare (130°F).
  4. The sesame coating should be golden and crispy while the center remains pink.
  5. Remove from heat and let rest for 2 minutes.

Assembly and Serving:

  1. Slice tuna steaks against the grain into 1/2-inch thick slices.
  2. Arrange baby bok choy on serving plates.
  3. Fan tuna slices alongside or over the bok choy.
  4. Drizzle remaining sesame ginger sauce over the plate.
  5. Garnish with toasted sesame seeds, sliced green onions, and microgreens if using.
  6. Serve immediately with lime wedges on the side.

Chef’s Tips for Success Sesame Ginger Baby Bok Choy with Seared Tuna

Tuna Quality: Use only sushi-grade tuna from a reputable fishmonger. The fish should smell fresh and ocean-like, never fishy.

Temperature Control: High heat is essential for proper searing. Don’t move the tuna once it hits the pan to achieve a beautiful crust.

Timing: The key to this dish is timing. Cook the bok choy first and keep it warm while you quickly sear the tuna.

Sesame Seeds: Toast your own sesame seeds in a dry pan for 2-3 minutes for enhanced flavor, or buy pre-toasted seeds.

Doneness: Tuna is best served rare to medium-rare. Overcooking will result in a dry, tough texture.

Flavor Profile and Pairing

This dish offers a beautiful contrast of flavors and textures. The nutty sesame coating on the tuna provides richness, while the ginger adds warmth and brightness. The bok choy contributes a subtle, slightly sweet flavor with a satisfying crunch. The sauce ties everything together with umami depth from the soy sauce and mirin.

Wine Pairing: Try with a crisp Sauvignon Blanc, light Pinot Noir, or sake.

Side Dish Suggestions: Serve with steamed jasmine rice, coconut rice, or soba noodles.

Variations of Sesame Ginger Baby Bok Choy with Seared Tuna

Sesame Ginger Baby Bok Choy with Seared Tuna Variations

Spicy Version: Add 1 teaspoon sriracha or chili garlic sauce to the sauce mixture.

Citrus Twist: Add 1 tablespoon fresh orange or yuzu juice to the sauce.

Vegetarian Option: Replace tuna with thick slices of firm tofu, following the same searing technique.

Different Greens: Substitute baby bok choy with regular bok choy (cut into smaller pieces), Chinese broccoli, or sugar snap peas.

Storage and Reheating

This dish is best enjoyed immediately while the tuna is at optimal temperature and the bok choy retains its crisp texture. Leftover components can be stored separately in the refrigerator for up to 2 days, though the tuna quality will diminish and should be consumed cold rather than reheated.

Nutritional Benefits of Sesame Ginger Baby Bok Choy with Seared Tuna

This dish is packed with nutrients from the omega-3 rich tuna and vitamin-dense bok choy. It’s high in protein, low in carbohydrates, and provides essential minerals like iron, calcium, and potassium. The ginger offers anti-inflammatory properties, while sesame seeds contribute healthy fats and fiber.

Enjoy this sophisticated yet approachable dish that brings restaurant-quality flavors to your home kitchen!

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