Seared Ahi Tuna with Jasmine Rice and Bok Choy
Searing ahi tuna hot and fast while keeping the center rare is what separates this from just another cooked fish bowl. It's a bit more of a technique-driven recipe than most of my others, but the payoff is worth the extra attention.
A very hot pan and a short sear time are non-negotiable here, since overcooking ahi turns it from tender to tough fast. Bok choy wilts quickly alongside it, so the whole thing comes together in well under fifteen minutes.
This is one of the few recipes in my rotation I'd recommend eating cold or just slightly warmed, since fully reheating will push the tuna past that rare center. The honey-soy glaze still tastes good at room temperature.
The recipe card has the full ingredient breakdown and sear time for all ten portions. Let the tuna cool before slicing and dividing everything into containers, then refrigerate what you'll eat within four days. Enjoy cold or just slightly warmed rather than fully reheated.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Seared Ahi Tuna with Jasmine Rice and Bok Choy
YIELD
10 portions
ESTIMATED NUTRITION
395 calories • 46g protein • 38g carbs • 5g fat per portion
What I really like about this recipe is how much a quick sear and a good glaze can do for a simple piece of fish.
Ingredients
• 3 3/4 lb ahi tuna steaks
• 7 1/2 cups cooked jasmine rice
• 10 cups chopped bok choy
• 5 tbsp low-sodium soy sauce
• 2 1/2 tbsp sesame oil
• 2 1/2 tbsp honey
• 2 1/2 tsp sesame seeds
• 2 1/2 tsp ginger, minced
Directions
1. Whisk soy sauce, honey, and ginger into a marinade; brush over the tuna steaks.
2. Sear the tuna in a very hot pan for 60–90 seconds per side, keeping the center rare to medium-rare.
3. Quickly sauté the bok choy until just wilted.
4. Let the tuna cool slightly, then slice and divide it evenly among 10 airtight meal-prep containers with the rice and bok choy.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days. This dish is best enjoyed cold or gently warmed, since fully reheating will overcook the tuna. Nutrition is estimated per portion.
