Recipe courtesy of Bill Wavrin

Vegetable Stir-Fry with Shiitaki and Ahi Tuna

  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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1 pound ahi tuna loin, cleaned

Fresh cracked black pepper, as needed

1 teaspoon olive oil

1 carrot, cut on bias

1 cup broccoli florets

4 cloves garlic, minced

1 tablespoon minced fresh ginger root

2 tablespoons soy sauce, low sodium

1 pinch chili flakes

1/ 2 red bell pepper, seeded and sliced

1 ounce mushroom, quartered

1 ounce shiitake mushrooms, steamed and halved

1 bunch spinach, washed and chopped

1 zucchini, cut on bias

4 scallions, sliced into 1-inch lengths

Cilantro sprigs, for garnish, optional


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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