Tasty Tuna Steak
Slices of seared tuna are topped with fennel-seasoned baby bok choy and red bell pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Stir in 1 1/2 teaspoons of whole fennel seeds and cook until they bubble and begin to pop about 30 seconds.
Stir in the garlic and red bell pepper; cook and stir for 2 minutes.
Stir in the fish bouillon until dissolved then add the lemon juice white wine and bok choy.
Cook and stir until the bok choy is tender about 5 minutes.