INGREDIENTS
1 TBSP. olive oil, divided
4 cups thinly sliced shittake mushroom caps
¼ cup vegetable broth
¼ cup rice vinegar
2 medium baby bok choy, quartered lengthwise
1 TBSP. sesame oil
2 TBSP. soy sauce
2 tsp. sesame seeds
2 TBSP. chopped fresh cilantro
1 TBSP. canola oil
4 tuna fillets
½ tsp.salt
¼ tsp. black pepper
2 cups hot cooked white rice
DIRECTIONS
Heat a medium skillet over med-high heat.
Add olive oil to pan. Add mushrooms; saute for 5 minutes.
Add broth and vinegar; boil until liquid is almost evaporated.
Keep warm.
Steam bok chop for 1 minute.
Heat a medium skillet and add sesame oil to pan.
Add bok choy, cut sides down; cook 1 minute.
Add soy sauce and sesame seeds, cook until heated through.
Add 1 TBSP. bok choy cooking liquid and cilantro to mushroom mixture; stir to combine.
Heat a large, heavy duty skillet over high heat.
Add canola oil to pan.
Sprinkle fish with salt and pepper.
Add fish to pan; saute 1 minute on each side or to your liking.
Let stand 1minute.
Cut into ¼ inch slices.
To serve; place rice on plates and top each with 2 bok choy quarters, followed with the tuna and topped with the mushroom mixture.
Serves 4.
