- 1 litre chicken
- bone broth
- (or strong chicken stock)
- 5cm piece of ginger, peeled and sliced
- 4 garlic cloves, peeled and sliced
- 1 red chilli, sliced
- 250g cooked brown basmati rice
- 150g pak choi, sliced
- 1/2 tsp sunflower oil
- 200g fresh tuna steak
Pour the broth into a deep pan with the ginger, garlic and chilli. Bring to the boil, cover with a lid, and simmer for 15- 20 minutes.
Add the rice and pak choi for a further 3 minutes, until piping hot.
Heat the oil in a frying pan until hot, and sear the tuna for 30 seconds on each side. Remove from the heat and slice.
Divide the broth, veg and rice between 4 bowls and top with seared tuna slices.