To prepare the vinaigrette: Combine the lemon juice and vinegar in a small bowl and whisk in the sesame and canola oils. Season to taste with salt and pepper.

To prepare the bok choy: Heat ¼ cup of the vinaigrette in a large sauté pan over medium heat. Add the bok choy and cook for 6 to 8 minutes, or until the bok choy is just cooked.

To prepare the tuna: Rub the tuna with 1 tablespoon of the canola oil, season with salt and pepper, and coat with the cilantro. Place the remaining 1 tablespoon canola oil in a hot sauté pan over high heat and quickly sear each side of the tuna for 1 minute, or until golden brown. The tuna should still be quite raw in the center. Slice each piece in half on the diagonal and season the inside flesh with salt and pepper.

Spoon some of the bok choy in the center of each palte and top with 2 pieces of tuna. Spoon the vinaigrette over the tuna and around the plates.

Insights: bok choy is a Chinese cabbage that is available in most grocery stores. If you can find it, baby bok choy will make this dish a little more visually interesting. If baby bok choy is available, buy 4 heads, cook them whole, and place one in the center of each plate instead of the chopped bok choy.

Charlie Trotter, Cooks at home, Pg 71