Tuna Broccoli Stir Fry Food

SIMPLE BROCCOLI STIR-FRY

Steps:

• Trim the florets off the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks with a vegetable peeler to remove the tough outer skin, and slice 1/4 inch thick on the diagonal. Set aside.
• Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
• Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes. Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, about 2 minutes more. Push the broccoli to the edges of the pan, forming an empty well in the center. Add the remaining 1 teaspoon vegetable oil, then the scallions, garlic, ginger and pepper flakes, and stir until aromatic, 30 to 45 seconds. Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated, about 30 seconds. Remove from the heat, add the sesame oil and stir to coat. Serve with rice.
• Copyright 2014 Food Network, LLC. All rights reserved.

VEGETABLE STIR-FRY WITH SHIITAKI AND AHI TUNA

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.

TUNA & BROCCOLI STIR FRY

Steps:

• In small sauce pan, heat oil and fry garlic. Add broccoli and peas and fry about 3-4 minutes.
• Add tuna and stir fry until tuna is vegetables are slightly tender.
• Add soy sauce and fish sauce.
• Remove from heat and stir in basil and green onion.
• Serve with rice is desired.

SHIITAKE AND TUNA STIR-FRY

Steps:

• First, you prepare the mushrooms by taking the stems off. If you want them on, it's fine. I slice the mushrooms.
• In a frying pan, add 1 tablespoon of sesame oil and heat up over medium high heat.
• Add the garlic and stir it around a little.
• Add the drained tuna and stir around.
• Add the mushrooms and stir in with the tuna.
• Add remaining sesame oil. Make sure mushrooms gave a light coating of sesame oil.
• Add the light soy sauce and stir.
• When the tuna looks golden and everything is nice and hot; remove from heat and serve as a side dish for two or single serving.
• I do not measure but cook from feel. So, this is my approximate measurement for each ingredient. Adjust it to your liking. You can also use any kind of tuna that you like.

SEAFOOD STIR-FRY

Steps:

• Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside., Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese.,

AHI TUNA WITH VEGETABLE STIR-FRY

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
• Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
• Season to taste with salt and pepper.
• Transfer vegetable mixture to medium bowl.
• To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
• Boil until sauce thickens, whisking occasionally, about 3 minutes.
• Season with salt and pepper.
• Keep warm.
• Sprinkle tuna with salt and pepper.
• Heat remaining 3 tablespoons oil in another large skillet over high heat.
• Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
• Transfer to small baking sheet.
• Repeat with remaining tuna.
• Divide vegetables among 6 plates.
• Top with tuna.
• Ladle sauce around tuna.
• Sprinkle with sesame seeds, if desired.

EASY TUNA-ORANGE STIR-FRY

Steps:

• For sauce, in a small mixing bowl stir together orange peel, orange juice, soy sauce, water, ginger, and cinnamon; set aside.
• Stir-fry celery in melted butter or margarine for 1 minute.
• Add pea pods; stir-fry for 1-2 minutes or until pea pods are crisp-tender.
• Stir in bean sprouts and water chestnuts.
• Push vegetables from center of skillet.
• Stir sauce; add to center of skillet. Cook and stir until boiling.
• Stir vegetables into sauce until well coated.
• Reduce heat; add tuna and orange sections. Cover and cook for 1 minute or until heated through.
• Serve immediately with hot rice.