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Tuna Steaks with Sesame Ginger Glaze and Bok Choy Tuna with Glazed Bok Choy

For your toddler, serve a few plain bites of tuna, a small pile of steamed bok choy, and a side of cauliflower rice with a tiny drizzle of the glaze on the side.

Prep Time 15 min
Cook Time 25 min
Servings 4
Calories 620 kcal
Equipment
skillet stove

Ingredients

Produce
Protein
Pantry
child_care

Kid-Friendly Version

For your toddler, serve a few plain bites of tuna, a small pile of steamed bok choy, and a side of cauliflower rice with a tiny drizzle of the glaze on the side.

Recipe

1

Pat tuna steaks dry and season with salt and pepper on both sides.

child_care Set aside a small piece of tuna before seasoning for the child.
2

Grate ginger and mince garlic. In a small bowl, whisk together sesame oil, soy sauce, ginger, garlic, and rice vinegar to make the glaze.

3

Heat 15 ml avocado oil in a large skillet over high heat until shimmering.

4

Sear tuna steaks for 2 minutes per side for medium-rare (or 3 minutes per side for medium), until golden brown but still pink in the center. Transfer to a plate.

child_care Cook the child's piece for an extra minute until fully cooked through.
5

Reduce heat to medium-high, add remaining avocado oil, then add bok choy halves cut-side down. Cook undisturbed for 2 minutes until charred, then flip and cook 1 minute more.

child_care Steam a few bok choy leaves separately for the child to avoid charred bits.
6

Pour the glaze over the bok choy, add 2 tablespoons water, and simmer for 1 minute until slightly thickened. Remove bok choy to a plate.

child_care Set aside a small amount of plain bok choy for the child before adding glaze.
7

In the same skillet, add cauliflower rice and stir-fry over medium-high heat for 3–4 minutes until tender and lightly browned.

child_care Reserve a small portion of plain cauliflower rice for the child.
8

Slice tuna steaks against the grain. Serve tuna over cauliflower rice with bok choy on the side, drizzling any remaining glaze over the tuna.

child_care Arrange the child's plate with plain tuna pieces, plain cauliflower rice, and steamed bok choy, with a tiny drizzle of glaze on the side if desired.