Albacore Tuna with Brown Rice and Bok Choy

Back in business... we FINALLY went to Costco!  Woot woot!
Check this out:

So Costco had something I've never seen before... Albacore Tuna!  YUM!  I grew up eating fresh albacore that my dad and brother would catch every week, DELISH.  Back then I didn't appreciate it enough - now it's my favorite!  When I saw the fresh, glistening, pale pink Albacore in the industrial sized Costco cooler, I snatched it up IMMEDIATELY.   Duh - that's dinnerl!  30% cheaper than Ahi, it's easy on the wallet too.  I know mercury, bad news, but whadduhya do?  We rolled the dice.  I immediately started thinking about how to cook it and what to serve it with - I want to cook it rare, maybe make a ponzu to go with it - brown, sticky rice and a veg.  On the way home I passed an Asian market and found the teeniest, tiniest baby bok choy.  I also picked out some low sodium soy sauce, a couple of lemons, a jar of pickled ginger, a bag of brown rice and I'm all set.  I'm not sure exactly how it will all come together - but I have a general idea.  I'll steam the bok choy, do a quick marinade on the albacore with my lemony-ginger-soy, steam the rice and serve it all up.  Here's what it looks like and how to make it.

Albacore with Brown Rice and Bok Choy
2 Albacore steaks
bunch baby bok choy
2 yellow peppers (broiled for 5 minutes on either side, until skin blisters)
1 cup low sodium soy
couple spoonfuls of pickled ginger
2 lemons, juiced
1 small onion, sliced
sesame seeds for garnish

Ponzu:
In a mixing bowl get your soy, lemon juice, sliced onion and ginger combined - let stand.

Rice:
Cook your brown rice according to the package - once it's done serve it in a bowl with a couple of spoonfuls of ponzu on top and sprinkle with sesame seeds.

Veg:
Once your yellow peppers are blistered, wrap them up in foil and let them steam - this will make the skin easy to remove.  Drop your bok choy in salted boiling water for about 3 minutes - you don't want to over cook these guys - bright green and crisp is the way to go.  Oops, I overdid mine.  While your bok choy is steaming, peel your peppers and then slice and transfer to a small bowl - douse with a couple spoonfuls of the ponzu and let soak.  Drain your bok choi and set aside on your platter - pull out the sliced onion from the ponzu and drape across the bok choy - the ponzu acts as a quick pickle on the onion, it mellow the flavor and makes them a yummy garnish for the bok choy. 

Fish:
Get your albacore steaks marinating in a couple of spoonfuls of your ponzu for about 10 minutes.  Get a non-stick skillet over high heat and pour a small glug of oil into the pan.  Plop down your fish and sear for about 2 minutes on each side - you know how this goes, you can guage the internal temp as you watch the fish turn from translucent to opaque as it cooks - cook it to your desired doneness.  We like it rare.  Delish.  Plate up your fish and veggies and serve along side your rice. ENJOY!!