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Carrot & bok choy stir-fry with tuna steak
Carrot & bok choy stir-fry with tuna steak
368kcal Per person
32g Protein
10g Carbs
22g Fat
4g Fiber
Ingredients
- 1 tuna steak
- 1 carrot
- 1 head baby bok choy
- 1 clove garlic (5 g)
- 1 slice ginger
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon soy sauce (15 ml)
Preparing this recipe
- Remove the tuna steak from the freezer and let it thaw on a plate.
- Wash the carrot and cut into thin strips about 2 inches long. Cut off the bottom of the bok choy, wash the leaves and slice them widthwise into thin strips. Finely chop the garlic and ginger.
- Heat half of the oil in a pan. Add the carrot and stir-fry for 3 minutes. Then add the garlic and ginger and cook for a minute. Next, add the bok choy and cook for about 4 minutes. Add the soy sauce in the last minute.
- Meanwhile, heat the other half of the oil in a (grill) pan and cook the tuna steak as desired for 2 to 3 minutes per side. Season with salt and pepper. Slice the tuna.
- Serve the carrot and bok choy stir-fry on a plate and top with the tuna slices.
Tip van FitChef
1. This carrot and bok choy stir-fry is also delicious with some scallions.
2. If you like it spicy, you can also add a teaspoon of sambal to the stir-fry.
