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  • Tuna
  • 2 (5-ounce) blocks Foley yellowfin tuna
  • ½ teaspoon fine sea salt
  • 1 tablespoon black tea leaves, crushed fine
  • 1 tablespoon ground coriander
  • 1 teaspoon shichimi togarashi (Japanese spice)
  • 1/8 teaspoon Food Club pure ground black pepper
  • 1 tablespoon Food Club canola or peanut oil
  • Bok Choy Salad
  • 5 tablespoons rice vinegar
  • 1 tablespoon chili garlic sauce
  • 3 teaspoons toasted sesame oil
  • 1 red bell pepper, thinly sliced
  • 1½ cups thinly sliced bok choy
  • ½ cup julienne-cut daikon radish
  • 3 cup loosely packed cilantro sprigs
  • ¼ cup sliced green onions
  • 1 garlic clove, minced
  • 6 tablespoons less sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon green tea leaves, crushed
  • ½ teaspoon grated fresh ginger
  • 4 cups cooked sticky rice, warmed
  • 1 cup seaweed salad (optional)


  1. Prepare Tuna: Heat a heavy gauge skillet over medium-high heat until hot. Pat tuna dry; sprinkle with sea salt, black tea, coriander, shichimi and black pepper. Add oil to pan; add tuna and sear for 30 seconds on each side. Transfer tuna to cutting board and let cool.
  2. Prepare Bok Choy Salad: In a medium bowl, whisk together 1 tablespoon rice wine vinegar, chili garlic sauce and 1 teaspoon sesame oil. Add bell pepper, bok choy, daikon radish, cilantro and green onions; toss to combine.
  3. In a second medium bowl, whisk together garlic, soy sauce, lemon juice, green tea, ginger, and remaining 4 tablespoons rice wine vinegar and 2 teaspoons sesame oil.
  4. Divide rice, vegetable salad and seaweed salad, if using, onto 4 dinner plates; drizzle with soy sauce mixture. Slice tuna and fan over seaweed salad.

Facts. Finds. Flavors. Sticky rice is an Asian rice that becomes sticky when cooked. Look for packages labeled as long-grain sticky rice or glutinous rice located either with the grains or in the ethnic section.

To prepare the rice, soak 2 cups rice and 3½ cups water in a large saucepot 30 minutes or up to 4 hours. Stir in ½ teaspoon salt and heat to a boil. Reduce the heat to medium-low and cook, partially covered, 10 minutes or until all the water has been absorbed; do not stir the rice. Remove rice from the heat and let stand covered 10 minutes.

  • 378 Calories
  • 8g Fat (1g Saturated)
  • 25mg Cholesterol
  • 1358mg Sodium
  • 49g Carbohydrates
  • 4g Fiber
  • 22g Protein