Seared Tuna with Ginger-Wasabi Stirfry
For some reason making seared tuna at home is impressive to people. I mean, I get it, seared tuna is a somewhat “fancy” thing you’d order at a restaurant, but here’s a secret: it’s SO simple (and usually more inexpensive) to prepare in your own kitchen. I promise. This recipe looks good and tastes even better, and if you have guests over they’ll be wowed. Only you have to know the truth: seared tuna takes about 6 minutes to make and is virtually fool-proof.
Tropical Seared Tuna with Ginger-Wasabi Stirfry
Serves 2
2 filets of high-quality ahi or yellowfin tuna
fresh juice from one lime
1/8 cup pineapple juice
1/8 cup sesame oil
1/8 cup of your favorite soy sauce or tamari
1 tablespoon coconut oil
1 head broccoli, chopped
1 cup crimini mushrooms
1/2 cup sliced carrots
1/2 cup green beans
1/2 tablespoon freshly grated ginger
1 teaspoon wasabi paste
Sriracha & agave syrup to taste
1 tablespoon coconut oil
4 cups of your favorite spinach, power greens, arugula, etc.
Sesame seeds
1/2 avocado, sliced
A few stalks of green onion, chopped
1/4 cup furikake (find it in Asian specialty markets or in the international section of your usual grocery)
For the seared tuna: Brush the tuna filets with lime juice, pineapple juice, sesame oil, and soy/tamari. I also added a tiny bit of TJ’s soyaki sauce. 🙂 Heat a large skillet over medium high and add the coconut oil. Once its melted, add the tuna and sear for two minutes on either side – you want it to be pink on the inside when you’re done, not all the way cooked through! It’s going to sizzle a lot, but that’s good.
For the vegetable stirfry: At the same time you’re prepping your tuna, add coconut oil to a wok (or another skillet) over high heat. Once your pan is hot, add the vegetables and the rest of the seasonings and stirfry everything together! Add a little more coconut oil if necessary. Add as much sriracha or agave as you’d like, depending on how spicy/sweet you’re feeling. Remove the vegetables when they’re warmed through but still have a good crunch to ’em.
To bring it all together, serve the tuna on a bed of your favorite greens with a healthy portion of vegetable stirfry on the side. Garnish with sesame seeds, furikake (one of my favorite secret weapons when cooking anything Japanese-influenced), avocado slices, green onion, and a wedge of lime! I like a lot of garnishes.
