Sesame-crusted tuna steak with bok choy

1. 1 Tuna steakpack 300 g ≈ $9.00 150 g
2. 2 Sesame seeds 10 g
3. 3 Bok choypack 300 g ≈ $2.50 150 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Soy sauce 15 ml
6. 6 Sesame oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the tuna¹ under cold water and pat dry with paper towels; rinse the bok³ choy and remove any dirt; halve the bok choy lengthwise; pat everything dry before cooking.

2. Preheat a 20–24 cm nonstick skillet over high heat.

3. Coat the tuna¹ in sesame on all sides to form an even crust.

4. Sear the tuna¹: sear on high heat for about 1 minute on each side until golden and pink inside; monitor thickness and don’t overcook.

5. Add bok³ choy to the pan with the tuna¹ and sauté for 2–3 minutes over medium heat, stirring; finish by adding garlic⁴ and soy sauce and warming until fragrant.

6. Slice the tuna¹ and serve with the bok³ choy; if desired, drizzle with the remaining sauce and garnish to taste.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.