Grilled Tuna with Stir-Fry Vegetables

The weather here in Missouri is still like a rollercoaster.  One day it teases us with spring like temperatures and lots of sunshine and then the next several days we're back down into the 20s and 30s with clouds.  Fortunately the other day when we were blessed with warm weather and lots of sunshine, I decided to grill some tuna on the pit with some stir-fried vegetables. 

This dish had a bit more of a kick to it because of the Sriracha added to the marinade rather than a similar dish that I made with salmon back in January.  I liked both equally as well.  I guess it just depends on your mood that day or if you like a little heat or sweetness.

I always feel so incredibly healthy when I make dishes with an abundance of fresh bright green, red and orange vegetables.  Plus I feel totally satisfied and nourished when I'm done. If you like fish and fresh veggies then you're sure to love this recipe!

Prep time and cooking literally take all of 30 minutes from start to finish.  Dinner is ready in a snap!

Enjoy!

Grilled Tuna with Stir-Fry Vegetables
serves 4

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 Tablespoon Sesame Oil
1 Teaspoon Soy Sauce
1 Tablespoon Fish Sauce
½ Teaspoon Sriracha
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, cut into thin strips
4 Sprigs Cilantro

To Prepare the Tuna:
Heat up the grill. Lightly season the tuna with salt and pepper. Add 1 tablespoon of oil and grill the tuna steaks for 1 minute per side or if you prefer it more well done just a little longer. Be sure to leave the tuna pink inside otherwise it will be dry.   Set aside.

To Prepare the Sauce:
 In a 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 wok or large 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.

Note:  I made this just for two of us and had the leftovers the next day cold.  It was still delicious!

Orange-Soy Glazed Salmon with Bok Choy

There's nothing more satisfying than having a meal that leaves you feeling fantastic. Oftentimes we'll eat something only to want to go lay down and take a nap. However, with this Orange-Soy Glazed Salmon the ingredients are all so fresh and healthy that you feel like going out dancing after your done.









Bok Choy one of the ingredients in this recipe reminds me of Romaine Lettuce. To clean it you simply cut off the stem. Then separating the leaves, clean each piece under running water just as you would Romaine Lettuce. In this recipe you then slice the Bok Choy across in about 1 inch pieces and place in into the saute pan or wok. It's flavor to me is similar to that of celery.

For the carrots I used baby carrots and sliced those into thin strips. The easiest way to do this is to first slice one side then turn the carrot onto that flat side and continue to cut thin strips. By doing it this way the carrot is stable and you avoid the carrot flipping thus cutting yourself.

I used Shiitake mushrooms but of course it you don't like those then select a mushroom that appeals to you and those you're serving.

I hope you enjoy this light and healthy dish. If you do your mise en place (all ingredients prepped and ready to go) ahead of time this dish will be very simple to put together.


Orange-Soy Glazed Salmon with Bok Choy
serves 4

Ingredients:

2 tsp. canola oil (or other high heat oil)
2 Tbsp. fresh ginger, grated (use a Microplane it's easy that way)
2 tsp. garlic, minced
1 1/2 lbs. bok choy (I used baby bok choy), stem removed, rinsed and sliced crosswise into 1 inch strips

4 oz. shiitake mushrooms, stems removed and caps sliced
1 cup baby carrots, sliced into thin strips
4 (6 oz.) salmon fillets
3 Tbsp. reduced sodium soy sauce
3 Tbsp. orange marmalade

Garnish:
Toasted Sesame Seeds (optional)

Heat oven to 350 degrees.

In a cup, mix 1 tbsp. ginger, soy sauce and marmalade.

Line a sheet pan with foil and place salmon on top. Drizzle 1/2 of the Soy-Orange Glaze over pieces of salmon leaving the other half to drizzle over when plated.

Cook for 10-12 minutes

In a deep pan or wok add canola oil, remaining ginger and garlic and cook over medium heat for about one minute.

I prefer adding the ginger and garlic to the cold oil so that when all heat up at the same time the oil has more time to be infused with the seasonings. Otherwise the garlic if added to hot oil burns quickly and becomes bitter thus not infusing the oil as much.

Add the bok choy, mushrooms and carrots and stir-fry 4-6 minutes or until bok choy and carrots are crisp-tender and bright in color.

Remove from pan and place veggies in a covered bowl to keep warm.

To Serve:

Place vegetables on the plate, top with a piece of salmon, drizzle with additional orange-soy glaze and sprinkle with toasted sesame seeds if desired.

Simple, Delicious and Healthy!

Enjoy!