This Chef Is in the 1,000 Pound Club. This Is His Favorite High-Protein Meal.

Name: This Chef Is in the 1,000 Pound Club. This Is His Favorite High-Protein Meal.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving(s)
Ingredients: 1/2 c. short-grain rice; 1/2 head (3.5 oz.) maitake mushrooms; 2 scallions, trimmed and cut into 2-inch-long pieces; 1/4 c. diced sweet potato; 1 tbsp. apple cider vinegar; 1 tbsp. olive oil; 1 tbsp. honey; 4 oz. ahi tuna steak, brought to room temp; 1 tbsp. neutral oil; 1/2 head endive, halved; 1/2 apple, cored and sliced; 1 medium-boiled egg (boil for 6 minutes; immediately run under cold water), peeled and halved; Chopped chives,; for garnish

The Michelin-starred Ryan Ratino doesn’t mess around in the gym or the kitchen.

By Paul KitaPublished: Jul 29, 2026 8:00 AM EDT

Jump to recipe

A colorful rice bowl topped with sliced apples, vegetables, seared tuna, and soft-boiled eggs in a stoneware bowl.

Julia Gartland

Yields:

1 serving(s)

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Cal/Serv:

915

THE MICHELIN STARS are nice. Ryan Ratino has five—which is kind of unheard of for a 35-year-old—for his wildly creative fine-dining restaurants Bresca, Jônt (both in D.C.), Maass, and Ômo (both in Florida). But Ratino’s also proud of the big numbers he’s putting up in the gym. “I recently made it into the 1,000 Pound Club,” he says, meaning he’s hit a combined one-rep max of 1,000 pounds on the squat, bench press, and deadlift.

He lifts, with a trainer, six days a week and for up to two hours on heavy days. To fuel all this work, Ratino aims for between 150 and 200 grams of protein daily and lots of vegetables. One of his favorites is tuna or beef donabe—a fairly hands-off meal that delivers big on flavor and nutrients. “This meal can be prepared in one pot,” he says. “So there are less dishes. Which I love.”

Food Styling by Rebecca Jurkevich

Advertisement - Continue Reading Below

Ingredients

1/2 c. short-grain rice
1/2 head (3.5 oz.) maitake mushrooms
2 scallions, trimmed and cut into 2-inch-long pieces
1/4 c. diced sweet potato
1 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 Tbsp. honey
4 oz. ahi tuna steak, brought to room temp
1 Tbsp. neutral oil
1/2 head endive, halved
1/2 apple, cored and sliced
1 medium-boiled egg (boil for 6 minutes; immediately run under cold water), peeled and halved
Chopped chives,
for garnish

Directions

1. Step 11. In a donabe (or small pot), add the rice, 1 pinch of salt, and enough water to cover by ¼ inch. Add the mushrooms, scallions, and sweet potato. Bring to a boil, cover, then lower to a simmer. Cook until everything is tender, about 20 minutes.
2. Step 2While the rice cooks, make the vinaigrette: In a small bowl cup, whisk the vinegar, olive oil, and honey. Set aside.
3. Step 3Season both sides of the tuna with salt and pepper. In a cast-iron pan over medium-high heat, add the neutral oil. When it shimmers, sear the tuna, 2 minutes a side. Transfer to a cutting board to rest.
4. Step 4Slice the tuna and arrange on top of the rice and vegetables with the endive, apple, and egg. Give the dressing a final whisk and then pour over everything, to taste. Add the chives and eat.

Nutrition per serving: 915 calories, 44 g protein, 129 g carbs (11 g fiber), 25 g fat

Paul Kita

Deputy Editor

Paul Kita is a Deputy Editor at Men's Health, where he has covered food, cooking, nutrition, supplements, grooming, tech, travel, and fatherhood at the brand for more than 15 years. He is also the author of two Men's Health cookbooks, Guy Gourmet and A Man, A Pan, A Plan, and the winner of a James Beard Award.

Advertisement - Continue Reading Below