Seared tuna steak, infused with the bright, herbaceous notes of fennel and lemon, served atop a bed of tender baby bok choy and sweet red bell pepper. A quick and elegant dish perfect for a weeknight indulgence.

Follow The Directions

01

Step

Prepare the Bok Choy Base: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 1/2 teaspoons of whole fennel seeds and cook, stirring frequently, until fragrant and they begin to lightly pop (about 30 seconds).

02

Step

Add Aromatics: Stir in the minced garlic and red bell pepper strips. Cook, stirring occasionally, until the pepper softens slightly (about 2 minutes).

03

Step

Create the Sauce: Stir in the crushed fish bouillon until dissolved. Pour in the lemon juice and white wine. Add the sliced baby bok choy and cook, stirring, until the bok choy is tender but still slightly crisp (about 5 minutes).

04

Step

Prepare the Tuna: While the bok choy cooks, combine the crushed fennel seeds with salt and pepper on a small plate. Press the tuna steak firmly into the seasoned fennel mixture, coating both sides evenly.

05

Step

Sear the Tuna: Heat the remaining tablespoon of olive oil in a separate skillet over high heat until shimmering. Carefully place the tuna steak in the hot skillet and sear for approximately 45 seconds per side for rare, or longer to your desired degree of doneness. The tuna should be nicely browned on the outside and still tender inside.

06

Step

Assemble and Serve: Remove the tuna steak from the skillet and let it rest for a minute or two. Then, slice it thinly (about 1/4-inch thick) against the grain. Arrange the sliced tuna on a serving platter and spoon the bok choy mixture over the top. Serve immediately.