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Stir Fried Tuna

Chef.Foodie's picture
  Cornstarch 1 Teaspoon
  Dry sherry 2 Tablespoon
  Sesame seeds 1 Tablespoon
  Salad oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced or pressed
  Minced ginger 1 Tablespoon
  Cauliflowerets 2 Cup (32 tbs), sliced 1/4 inch thick
  Chinese five spice powder/1/4 teaspoon each ground cinnamon and ground allspice 1⁄2 Teaspoon
  Red bell pepper 1⁄2 Cup (8 tbs), diced
  Green onions 4 , cut into 1-inch lengths
  Tuna 8 Ounce, sliced 1/4 inch thick (Such As Ahi)
  Oriental sesame oil 1⁄2 Teaspoon
  Hot cooked brown rice 1 Cup (16 tbs)

In a small bowl, stir together cornstarch, water, sherry, and soy sauce; set aside.
Toast sesame seeds in a wide frying pan or wok over medium-high heat until golden (about 4 minutes), shaking pan often.
Pour out seeds and set aside.
Increase heat to high and add 1 tablespoon of the salad oil to pan; when oil is hot, add garlic, ginger, and cauliflower.
Cook, stirring, until cauliflower is tender-crisp to bite (about 4 minutes).
Add five-spice, bell pepper, and onions; cook, stirring, just until onions are bright green (about 1 minute).
With a slotted spoon, transfer mixture to a bowl and set aside.
Add remaining 1 tablespoon salad oil to pan; lay tuna slices in a single layer in pan.
Cook for 30 seconds, then turn slices over and continue to cook until browned on outside but still pink in center; cut to test (about 30 more seconds).
Lift tuna from pan.
Pour cornstarch mixture into pan and bring to a boil, stirring.
Return vegetable mixture and tuna to pan, add sesame oil, and stir gently until hot (about 1 minute).
Spoon rice into 2 bowls; top with tuna mixture and sprinkle with sesame seeds.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Stir Fried Tuna Recipe