Recipe courtesy of Bill Wavrin
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Bone and skin the tuna. Slice the tuna into 4-ounce steaks. Pour the cracked pepper on a plate and press each steak on top of the pepper. Brush each with olive oil and place the steaks in the refrigerator until ready to cook.

In a hot saucepan quickly saute the steaks on each side for about 1 1/2 minutes per side. Don't overcook. Cut each tuna steak into ribbon slices.

In a pot of rolling boiling water, blanch the carrots and broccoli 30 seconds and then immediately plunge in an ice bath to cool. Drain and set aside.

In a large saute pan over high heat, add the oil, garlic, ginger, and soy sauce and saute, tossing 2 minutes. Add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini and scallions. Cook tossing for 3 minutes. Add a splash more soy sauce, if desired, and cook tossing 1 minute. Off the heat, evenly divide the slices of ahi and arrange artfully 8 ounces of stir-fried veggies per plate. Garnish with a sprig of cilantro, if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

First Moon Chicken Stir-Fry

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Butternut Squash and Kale Stir Fry

Recipe courtesy of Ree Drummond

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword