Ingredients

• 2 6 ouce tuna steaks

• 2 tablespoons sesame oil

• 1 clove garlic, minced

• 1 (1 and 1/4-inch) piece fresh ginger, peeled and minced

• 1/4 teaspoon red pepper flakes (optional)

• 3 cups baby bok choy cut into 1/2-inch pieces

• 1 scallion, both white and green parts, thinly sliced

• 2 teaspoons tamari or soy sauce

Instructions

1. Rub the tuna steaks with one tablespoon of sesame oil and season with the salt.

2. Heat a large skillet over high heat. When the skillet is very hot, add the steaks, and sear on both sides, leaving them still slightly rare in the middle, two to three minutes per side. Remove from the skillet.

3. Heat the remaining one tablespoon of sesame oil.

4. Add the garlic, ginger, and red pepper flakes (if using) and sauté until softened, about one minute.

5. Add the bok choy and sauté until wilted and tender, three to four minutes.

6. Return the tuna to the skillet, sprinkle with the scallion, drizzle with the tamari, and serve.

from The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals, by Ana Reisdorf MS RD