Orange-Ginger Ahi with Bok Choy

If ahi steaks are not defrosted, soak them in cold water until softened, and then remove from vacuum packing (if applicable). Rinse and pat dry with paper towels. Let sit to reach near room temperature while you prepare the glaze. Ahi should be served medium rare in the middle, so don’t let the fish sit out for too long.

Roughly chop the baby bok choy, and slice the green onions diagonally, trimming off any wilted ends or leaves.

Use a zesting tool to grate the rind of the entire orange. (Avoid getting too deep into the rind as the lighter part of the rind is bitter.) Cut the orange in half after that, and squeeze the juice from half of it into the small bowl, along with the orange zest, honey, soy sauce, and ginger. The ratios can be tweaked slightly. If you prefer a bit more saltiness, add more soy sauce. If you like a little more tang, add a little more orange juice, and if you want it a little more “heated,” add a bit more ginger.

Preheat a cast-iron or stainless steel skillet on high for about 3–5 minutes, and pour in the sesame oil right before searing the tuna steaks for 2 1/2 minutes on each side. While one side is searing, spoon on some of the orange-ginger mixture on the top side of the steaks. After the first 2 1/2 minutes, flip the steaks over, and at that point, toss in your chopped veggies and drizzle a teaspoon of orange-ginger mixture on the other side of the steaks, and scrape out any remaining orange-ginger mixture over the bok choy and green onions and toss it in. (Note that the steaks can also be grilled, but if that is the case, spoon the glaze on after the fish has been removed from the grill so it doesn’t all burn off from the flames. )

After the last 2 1/2 minutes, transfer the fish and veggies to a plate and serve with prepared rice of your choosing. Jasmine rice would be very good with this, as would sticky rice, or Basmati.