Recipe courtesy of Bill Wavrin
Vegetable Stir-Fry with Shiitaki and Ahi Tuna
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 199
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 33
- Cholesterol
- 44
- Sodium
- 582
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
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
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.