Seared Tuna with Caviar and Bok Choy

It's February, i'm down, I haven't smiled all day. The only thing that can bring me back would be the sunshine. Oh, and this magnificent tuna. How can you not smile when you have a plate this sumptuous staring at you. My husband marinated this light hunk of meat in soya sauce and rice vinegar, then seared it for a minute or two in sesame oil. He served it on a bed of sticky rice, green onion and bok choy and topped it with rich caviar. Oh yeah, caviar! Not only is this fishy little accompaniment rich in omega-3's, but there is growing evidence that caviar can help chase the blues – it's like my husband can read my mind! Early research suggests people suffering from depression can benefit from diets rich in omega-3's which can be found in abundance in certain types of fish. Caviar offers roughly 6.5 grams of omega-3's per serving. That's high considering the next highest is Mackerel at 2.45g and salmon which comes in at just over 1.4g. The only thing about caviar is some varieties should be avoided due to over fishing and poaching. The worst are Beluga, Lake Sturgeon, Sevruga or Osetra. The one we had with dinner is Lumpfish caviar, and unlike some caviars, is pretty reasonably priced. You can get a small jar for $10, and it goes a pretty long way. I'm not sure where lumpfish caviar stands in terms of being overfished, it's considered more of an imitation, which is fine for me considering i'm far from being a connoisseur. In terms of my dinner tonight tho, it was delicious, and look at me – i'm smiling again!