Heat a medium skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add mushrooms, and saute for 5 minutes or until lightly browned, stirring occasionally. Add broth and vinegar; boil for 1 minute or until liquid almost evaporates. Keep warm.
Steam bok choy 1 minute. Heat a medium skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add bok choy, cut sides down; cook for 1 minute. Add soy sauce and sesame seeds; cook 1 minute or until thoroughly heated. Add 1 tablespoon bok choy cooking liquid and cilantro to mushroom mixture; stir to combine.
Heat a large cast-iron skillet over high heat. Add canola oil to pan; swirl to coat. Sprinkle fish evenly with salt and pepper. Add fish to pan; sauté 1 minute on each side or until desired degree of doneness. Let stand 1 minute. Cut into 1/4-inch-thick slices. To serve, place 1/2 cup rice on each of 4 plates; top each serving with 2 bok choy quarters. Arrange 1 tuna fillet on each plate; top each serving with 1/4 cup mushroom mixture.
The flavor of this was just amazing. I would pay money for this in a restaurant. That said, it was about $30 for the tuna and baby bok choy, so this is not going to become a go-to recipe for my family. But yummy!
Good flavor. I used Ahi tuna instead of Albacore. At first, I thought there was a little too much vinegar in the mushroom mixture, but once everything blended together on the plate, it tasted good. Steaming, then sauteing the bok choy was a bit labor intensive, and I'm not sure that it added much...steamed bok choy would've been fine for me...you could sprinkle the sesame seeds and soy sauce on once plated. Overall, it was a good meal and didn't take too long to prepare.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.