STIR FRY TUNA STEAK RECIPES

AHI TUNA WITH VEGETABLE STIR-FRY RECIPE - FOOD.COM

Ahi Tuna With Vegetable Stir-Fry Recipe - Food.com image

I've had this recipe at the Canoe House Restaurant and it is wonderful. Here's a little bit about the dish and the restaurant. At the Mauna Lani Bay Hotel on Hawaii's Kohala coast, CanoeHouse chef Pat Saito uses ono steaks (a type of mackerel) for this dish. Ahi tuna, which is easier to find, makes a good substitute. Saito serves the fish with wasabi-laced mashed potatoes.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

5 1/2 tablespoons sesame oil
4 cups green cabbage (about 8 ounces)
3 ounces fresh shiitake mushrooms, stemmed, caps sliced
1 baby bok choy, very thinly sliced (about 3 ounces)
1 large carrot, cut into matchstick-size strips (about 3 ounces)
4 green onions, thinly sliced
6 tablespoons oyster sauce
3 1/2 tablespoons reduced sodium soy sauce
3/4 cup chicken stock or 3/4 cup canned low sodium chicken broth
1/4 cup butter, 1/2 stick
3 tablespoons rice vinegar
36 ounces ahi tuna steaks, each about 3/4 inch thick
sesame seeds, black and white (optional)

Steps:

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
Season to taste with salt and pepper.
Transfer vegetable mixture to medium bowl.
To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
Boil until sauce thickens, whisking occasionally, about 3 minutes.
Season with salt and pepper.
Keep warm.
Sprinkle tuna with salt and pepper.
Heat remaining 3 tablespoons oil in another large skillet over high heat.
Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
Transfer to small baking sheet.
Repeat with remaining tuna.
Divide vegetables among 6 plates.
Top with tuna.
Ladle sauce around tuna.
Sprinkle with sesame seeds, if desired.

Nutrition Facts : Calories 476.3, FatContent 29, SaturatedFatContent 8.9, CholesterolContent 85.8, SodiumContent 1002.9, CarbohydrateContent 10.6, FiberContent 2.3, SugarContent 3.6, ProteinContent 42.4

SEARED TUNA STEAKS WITH STIR-FRIED BELL PEPPERS RECIPE ...

Seared Tuna Steaks with Stir-Fried Bell Peppers recipe ... image

The Seared Tuna Steaks with Stir-Fried Bell Peppers recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 40 minutes

Yield 4

Number Of Ingredients 13

Ingredients

4 Tuna steak (each about 6 oz)
6 garlic
1 handful parsley
8 tablespoons olive oil
4 tablespoons lemon juice
2 red Bell pepper
2 yellow Bell pepper
2 green Bell pepper
8 ounces fresh Peas (shelled)
14 ounces tomatoes
salt
freshly ground peppers
Basil (for garnish)

Steps:

For the tuna: Rinse the tuna and pat dry with paper towels. Peel and chop garlic. Rinse the parsley, shake dry and chop. In a bowl, mix half the garlic with the parsley, 4 tablespoons of the olive oil, and the lemon juice. Brush the tuna with the parsley mixture. Place in a dish and marinate for 1 hour.
For the bell peppers: Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs and cut into a small dice. Blanch the tomatoes in boiling water for 30 seconds. Remove the tomatoes with a slotted spoon. Peel the tomatoes, remove seeds and chop.
Heat the remaining olive oil in a skillet set over medium heat. Add the bell peppers and remaining garlic, and cook until fragrant. Stir in the peas and chopped tomatoes, and allow to cook until the tomatoes are stewed, about 10 minutes. Season with salt and pepper to taste.
For the tuna: Heat a grill pan on the stove. Add the tuna and sear until golden, about 1 minute per side. Season with salt and pepper to taste. For serving: Divide the bell pepper mixture between plates and top with the tuna. Serve garnished with the basil. Serve with saffron rice if desired.

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