Sesame Albacore Tuna

• 2 tablespoons olive oil, divided
• 4 cups thinly sliced shiitake mushroom caps (about 10 ounces)
• 1/4 cup organic vegetable broth
• 1/4 cup rice vinegar
• 2 medium baby bok choy, quartered lengthwise
• 1 tablespoon sesame oil
• 2 tablespoons lower-sodium soy sauce
• 2 teaspoons sesame seeds
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon canola oil
• 4 (6-ounce) fresh or frozen U.S.-caught Pacific albacore tuna fillets, thawed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups hot cooked long-grain white rice

1. 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.
2. 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.
3. 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; saute 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.

olive oil, shiitake mushroom, vegetable broth, rice vinegar, choy, sesame oil, lower, sesame seeds, fresh cilantro, canola oil, tuna, salt, freshly ground black pepper, white rice

Taken from www.myrecipes.com/recipe/sesame-albacore-tuna (may not work)