Ahi Tuna Seared on Salt Block with Stir Fry Bok Choy, Shiitake Mushrooms, Broccolini, Rice and Fruit

By debjones

Ingredients

• 1 lb.Sashimi grade yellow fin tuna, defrosted, sliced into 1" strips
• 1 Tbsp. olive oil
• 2 cups cooked organic jasmati rice
• 3 organic baby bok choy, rinsed, chopped
• 1 pinch of baking soda
• 1 Tbsp. organic canola oil
• 10 thin slices of fresh ginger root
• 1 pint organic shiitake mushroom, stems removed, sliced
• 1 bunch organic broccolini, stems removed
• 2 Tbsp. organic sesame seed oil
• 1 tsp. organic sugar
• 1/2 tsp. salt
• 1 pint organic blackberries, rinsed
• 1 pint organic raspberries, rinsed
• 1 quart organic strawberries, rinsed and quartered
• 1 cantaloupe, chopped
• Wasabi and soy sauce(optional)

Preparation

Step 1

1.Place salt block in oven at 450 degrees for 45 minutes.
2.Place rice in rice cooker. Cook on quick setting.
3.Bring 2 quarts of water to a boil. Add a pinch of baking soda and canola oil to boiling water. Add bok choy. Boil for 1 minute. Drain and rinse with cold water.
4.Heat wok on high. Add sesame oil.
5.Add ginger. Stir fry for 1 minute.
6.Add bok choy, mushrooms and broccolini. Stir fry for 2 minutes. Add sugar and salt. Stir and remove from heat.
7.Carefully remove salt block from oven. Place olive oil on top to coat. Place tuna on salt block. Sear to desired level.
8.Place fruit into bowl.
9.Serve tuna with rice, bok choy and fruit.