0.0 – 0 reviews • Low-Fat
| Level: |
Intermediate |
| Total: |
30 min |
| Prep: |
20 min |
| Cook: |
10 min |
| Yield: |
4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
199 |
| Total Fat |
3 g |
| Saturated Fat |
0 g |
| Carbohydrates |
12 g |
| Dietary Fiber |
4 g |
| Sugar |
4 g |
| Protein |
33 g |
| Cholesterol |
44 mg |
| Sodium |
582 mg |
