VEGETABLE STIR-FRY WITH SHIITAKI AND AHI TUNA

Vegetable Stir-Fry with Shiitaki and Ahi Tuna image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

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.