"Add 1 sliced onion and 1/2 cube of fish stock in water when it’s boiling to make this meal even more flavorful. Try it with jasmine rice." Serving: 2 | Prep: 10m | Ready in: 20m

• 1 tbsp. olive oil
• 1 1/2 tsps. whole fennel seeds
• 3 cloves garlic, minced
• 1 red bell pepper, cut into thin strips
• 3/4 cube fish bouillon, crushed
• 1/2 lemon, juiced
• 2 tbsps. dry white wine
• 1 head baby bok choy, cleaned and sliced
• salt and black pepper to taste
• 1 1/2 tsps. fennel seeds, crushed
• 1 (8 oz.) tuna steak
• 1 tbsp. olive oil

• On medium heat, pour 1 tbsp. of olive oil in a pan and heat. Add 1 1/2 tsp of whole fennel seeds then cook for half a minute until the seeds start to pop and bubble. Mix in red bell pepper and garlic, cook and stir for 2 minutes. Add the fish bouillon and cook until dissolved. Stir in bok choy, white wine, and lemon juice. Cook for 5 minutes until the bok choy is tender. • On a plate, mix some crushed fennel seeds, pepper, and salt together. Dredge tuna steak in the salt mixture until each side is coated. On high heat, pour the leftover tbsp. of olive oil in a separate pan and heat. Put the tuna steak in the pan and cook until each side is brown or to your preferred doneness. Cook for 45 seconds on each side if you prefer rare. • Slice tuna into one quarter inch thick pieces and place on a serving platter. Add bok choy mixture on top and serve.

Nutrition Information
• Calories: 304 calories; • Total Carbohydrate: 11.4 g • Cholesterol: 51 mg • Total Fat: 15.5 g • Protein: 29.1 g • Sodium: 406 mg