Healthy Tuna Steak Rice And Veg Recipes

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AHI TUNA WITH VEGETABLE STIR-FRY



Ahi Tuna With Vegetable Stir-Fry 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.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 13

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, Fat 29, SaturatedFat 8.9, Cholesterol 85.8, Sodium 1002.9, Carbohydrate 10.6, Fiber 2.3, Sugar 3.6, Protein 42.4

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