Add tuna steaks to a hot cast iron skillet and sear for two minutes per side

Once first side has been flipped, add lemon juice and balsamic vinegar to pan, continue to sear for two minutes, turn off heat and allow fish to rest for another two minutes

Plate finished tuna on a bed of rice noodles topped with wilted spinach and bok choy - garnish with balsamic glaze (add more balsamic and agave nectar to pan & reduce if you don't already have balsamic glaze on hand) Enjoy!