Seared Tuna Stir-Fry with Cucumber Wasabi Sauce

I love ahi... and cucumbers... and wasabi... and everything else in this. The stats:

2-3 tuna steaks, sushi grade preferable
1 cup bok choy (3-4 leaves), sliced thinly (about ½ inch)
1 bell pepper (not green), sliced thinly
½ small red onion, sliced thinly
1-2 scallions
2 cloves garlic
1 inch hunk of fresh ginger
1 cucumber, sliced in strips (julienne)
2-3 tbsp. oil (Peanut oil is great for heat, olive oil for flavor. Do not overheat olive oil!)
soy sauce
1 tbsp. prepared wasabi
2 tbsp. sour cream or greek yogurt
stir fry sauce?

Season the tuna steaks liberally with coarsely ground black pepper. Heat sauté pan (non stick) on high. Add 1-2 tbsp. of oil. Sear the tuna until rare, about 2 minutes per side on high in oil. Remove the tuna from the pan.

Add a tbsp. of oil and begin sautéing the onions and peppers on medium for about 4 minutes, until tender. Then add the bok choy, garlic, green onion, and ginger and sauté for an additional 5 minutes. Next add 3 tbsp. of soy sauce and 3 tbsp. of water and cook until veggies soften and sauce reduces.

Meanwhile, add cucumbers to a container (Tupperware works well!) and add wasabi and sour cream/yogurt. Shake well. Extra green onions? Throw them in here for texture and flavor. After veggies are cooked and sauce has reduced, add tuna back into pan to heat through (optional). Remove tuna steaks. Slice thinly. Tuna should still be fairly raw. Heap veggies into a mound on the center of plate. Add sliced tuna on top. Garnish with the cucumber- wasabi sauce.

The big decision... serve with a Pale Ale or Gewürztraminer to enhance spice or with a Hefeweizen or Sauvignon Blanc to soften the blow. Now, sit back and enjoy your mind being blown.