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Seared Tuna with Wok-Fried Vegetables
Serves: 4 People
Seared Tuna with Wok-Fried Vegetables
  • 1    pound    Sushi-Quality Yellowfin Tuna, Cut into 4 oz pieces.
            Salt and Pepper
    2    Tablespoon    Canola Oil
    1    Tablespoon    Mirin
    1    Tablespoon    Water
    1    Teaspoon    Soy Sauce
    1    Tablespoon    Squid Brand or other quality fish sauce
    ½    Teaspoon    Sriracha or Sambal Olek
    1    Tablespoon    Sesame Seeds
    1    Tablespoon    Brown Sugar
    1    Teaspoon    Sesame Oil
    1    Each    Red Onion, julienned
    1    Each    Red Bell Pepper cut into strips ¼ inch thick
    6    Stalks    Asparagus, cut on the bias
    2    Stalks    Celery, cut into strips ¼ inch thick
    2    Cloves    Garlic, minced
    1    Head    Baby Bok Choy, shredded
    4    Sprigs    Cilantro
To Prepare the Tuna: Heat a 10” sauté pan over medium-high heat.  Lightly season the tuna with salt and pepper. Add 1 tablespoon of oil and sauté  the tuna steaks for 1 minute per side working in batches of 2.  Set aside.

To Prepare the Sauce:  In a stainless steel bowl whisk together the mirin, sesame oil, water, soy sauce, fish sauce, sriracha, sesame seeds, and brown sugar.  Set aside.

To Prepare the Vegetables:  Heat a 12” sauté pan over medium-high heat.  Add the sesame oil, and as soon as you see wisps of smoke, add the onion, stir for 15 seconds until you see bits of brown, then add the bell pepper, asparagus, celery, and garlic; stir for another 30 seconds, add the bok choy, and cook for 30 seconds more.  Add 1 Tablespoon of the Sauce.

To Serve:  On individual plates, spoon the vegetables in the center, slice the tuna into ¼” thick slices, and arrange in a fan on top of the vegetables.  To finish spoon a little of the sauce over the tuna, garnishing the dish with a sprig of cilantro.

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