Teriyaki Grilled Ahi Tuna, Garlic-Soy Stir Fried Bok Choy, and Sweet Potato Mash

Step 1: Marinate the Ahi Tuna

In a shallow baking dish, combine the soy sauce, brown sugar, mirin, rice vinegar, garlic, ginger, oregano, and red pepper flakes. Add the ahi tuna steaks and turn to coat both sides. Cover and refrigerate for 30 minutes.

• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 4 cloves garlic (minced)
• 1 tablespoon grated fresh ginger
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 pound ahi tuna steaks

Step 2: Grill the Ahi Tuna

Preheat grill or grill pan to medium-high heat. Remove the tuna steaks from the marinade and discard the marinade. Grill the tuna for 2-3 minutes per side, or until cooked to your desired doneness.

• 1 pound ahi tuna steaks

Step 3: Prepare the Bok Choy

In a large skillet, heat the olive oil over medium-high heat. Add the chopped bok choy and sauté for 3-5 minutes, until the bok choy is tender but still crisp. Add the minced garlic and sauté for an additional 1 minute.

• 1 pound bok choy, chopped
• 2 tablespoons olive oil
• 4 cloves garlic (minced)

Step 4: Make the Sweet Potato Mash

Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or ricer. Season with salt and pepper to taste.

• 2 medium sweet potatoes, peeled and cubed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper