Ahi Tuna Fish Soup

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cups water
• 1/2 pound Chinese long beans, cut into halves
• 1 chayote squash, cut into small wedges
• 1 (1 inch) piece ginger, peeled and sliced thick
• 1 green onions, chopped
• 2 frozen thick ahi tuna steaks, thawed
• 2 heads bok choy, chopped
• 1 tomato, chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the water and ginger slices in a pot, bring to a boil, then reduce to a gentle simmer and cook for 15 minutes to flavor the broth.

2. Add the Chinese long beans and chayote wedges to the simmering broth and cook for 5 minutes until they begin to soften.

3. Stir in the chopped bok choy and chopped tomato and simmer for 3 minutes until the bok choy is wilted.

4. Pat the thawed ahi tuna steaks dry, cut them into bite-size pieces, and slide them into the soup. Simmer 4 to 5 minutes until the tuna turns opaque and flakes, reaching 145°F (63°C) inside.

5. Remove and discard the ginger slices, stir in the chopped green onions, and ladle the soup into bowls to serve hot.