In just a handful of ingredients, this Grilled Tuna Steaks with Soy-Mustard Sauce recipe manages to convey a whole range of flavors and textures, especially combined with the grilled baby bok choy, this smaller variety is more tender than the mature version. And enough can’t be said about the health benefits of this veggie!

Bok choy is a type of Chinese cabbage that doesn’t look like the typical cabbage. Instead, it has dark green leaves connected to white stalks. One cup has just 9 calories and barely a trace of fat, yet delivers protein, dietary fiber and almost all the essential vitamins and minerals. It is in the top three on the Aggregate Nutrient Density Index, meaning it delivers one of the highest levels of nutrients per calorie compared to other foods.

And that’s not all. It’s also one of the top anti-inflammatory foods on the planet, making it a vital piece of the healthy lifestyle puzzle. Its mild, sweet flavor and crispy texture make it a great addition to any dish, as well as an alternative to other leafy greens. Think kale is too bitter? Can’t eat collard greens without adding salt? Bok choy may be your new go-to superfood.

Keep in mind, it can often be gritty so I find slicing it half lengthwise and then placing it, cut side down, in a bath of cold water helps loosen and grit—your kitchen sink comes in handy for that. Dirt tends to collect toward the base of the stems.

Usually Sichuan peppercorns come whole so you’ll need to grind them down in a spice blender or mortar and pestle.