Tim Recher shares another great recipe – looks delicious!

Last night’s dinner is one of our house favorites–and it’s really quick!


  • 6 oz raw super fresh ahi tuna (sushi grade is best)
• 2 tsp togarishi spice (Japanese red pepper spice blend-it’s awesome)
• 1 tsp canola oil
• 1 tsp sesame oil
• 1 baby bok choy, chopped
• ½ cup carrots, sliced thin
• 6 each shiitake mushrooms (or whatever you have really, I used enoke)
• 1 tsp sambal (chili garlic paste)
• 1 tsp minced ginger
• 1 Tbs low sodium soy sauce
• .5 tsp wasabi powder, mixed w. 1 tsp water to make a paste
• 2 tsp greek yogurt, plain non fat
• Pinch of salt
• Juice from ¼ lemon
  1. Coat tuna with the togarishi
  2. Heat the canola oil in a pan until very hot and it starts to smoke
  3. Sear the tuna on each side quickly, less than a minute. We want the tuna to be raw in the center
  4. Remove from the pan and allow it to rest for 3-5 minutes while you finish the rest of the dish
  5. In another pan (preferably a very hot wok) add the sesame oil
  6. Immediately add the ginger & sambal, stir for 15 seconds
  7. Add the carrots, stir, and cover so it can steam for about 2 minutes
  8. Uncover and add the mushrooms & bok choy
  9. Stir-fry for about 2 minutes until the cabbage wilts and everything is hot
  10. Add the soy sauce, toss, turn off the heat and cover while the tuna finishes resting
  11. In a small bowl combine the wasabi paste, greek yogurt, and lemon juice
  12. Stir until smooth & season with salt—you can make this as hot as you like. Add a little water is it is too thick to drizzle it on the plate
  13. Slice the tuna across the grain and plate with the veggies & some brown rice if you like—those of you going Paleo could use cauliflower rice if you want
  14. Drizzle the whole thing with some of the wasabi “aioli”

FOR THE MACROS (with ¼ cup brown rice shown in the picture):
481 cal; 36g carbs; 17g fat; 49g protein
*without the rice you would save 115 calories and 22g of carbs