- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 4
- fresh tuna steaks
- 5
- chopped fresh ginger
- mL
- 15
- rice vinegar or sake
- mL
- 3
- green onions,
- 500
- baby bok choy,
- mL
- 60
- vegetable broth with no salt added
- mL
- 15
- sodium-reduced soy sauce
- mL
- 15
- sesame oil
- mL
- ½
- package vermicelli rice noodles,
Directions
- Step 1
- Preheat oven to 190°C (375°F)
- Step 2
- Divide the tuna, ginger, rice vinegar, and half the green onions onto four sheets of aluminum foil. Close each into a tightly sealed papillote and bake in the oven about 20 minutes.
- Step 3
- At the end of cooking, blanch the bok choy for just a few minutes.
- Step 4
- In a saucepan, bring the vegetable broth to a boil, add soy sauce, and simmer for 2 or 3 minutes.
- Step 5
- Divide the bok choy onto 4 plates. Place the tuna steaks on top, garnish with remaining green onions, and pour sauce over the tuna.
- Step 6
- Drizzle with sesame oil and serve with vermicelli noodles.
