Did a jasmine rice with this. Tossed 1 chopped onion in the water and with half a cube of fish stock inside the water when water is boiling.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.

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  • Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.

  • Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Nutrition Facts

304 calories; protein 29.1g 58% DV; carbohydrates 11.4g 4% DV; fat 15.5g 24% DV; cholesterol 50.9mg 17% DV; sodium 406mg 16% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/23/2015
My review is for the tuna only. Fennel and tuna are wonderful together. I followed the ingredients and method only increasing the cooking time to 1 minute per side as not all of us like it too rare. This gave us medium rare which pleased us all. Thanks for a simple but delightful entree. Read More
(5)