ahi tuna, brown rice, carrots, chinese, cilantro, edamame, ginger, gluten free, Maker's Diet, red peppers
Happy Columbus Day! Or Happy Thanksgiving to those of you “up north!”
I hope everyone’s week is off to a great start! Today was the first day that felt like a true fall day! It was cold!
So lately, I’ve been on a roll of seeing famous people.
Two weeks ago, I saw Michael Cera, the guy from Superbad.
Then this past week, I walked past Cameron Diaz.
And then TODAY, I passed Zac Young, the guy from Unique Eats, who — since we’re all foodies — I’m sure you know who I’m talking about!
So yeah, I guess I’m on a roll! :D haha
Alright, so tonight, I thought I’d share a recipe that, like the Mango Salsa, is a dish that we always make for special occasions. A show-stopper of a dish. It’s “company food,” but also easy enough to make any night of the week!
I need to remind myself, because I am just brimming with excitement to share this recipe with you.
Chinese Ahi Tuna Stir Fry.
Let me preface this by saying that I was not planning on going with Chinese cuisine today. BUT…we encountered a “game changer”…in the form of Sushi Grade AHI TUNA. And also, let me say that this dish is not Vegan. However, tofu would be a great substitute for the fish – the marinade would be fabulous with it! But it IS gluten free and Maker’s Diet friendly!
But my goodness, did Lobsta Bakes give us a real treat today. When my dad walked in the shop this morning, they pulled out the most AMAZING Ahi Tuna. We’re talking: not even in the case yet — right off the truck fresh! It was deep ruby red, sushi grade, and of course, wild, ocean caught, antibiotic free, and never frozen. Beauty, in the form of a fish!
Ahi tuna is best served very rare…as in, seared for just a minute. But here’s the thing…since you’re eating nearly raw fish, it is imperative that it is sushi grade…meaning extremely fresh! That was not a problem for us, since we got it from Lobsta Bakes:)
So I marinated the tuna for about an hour in the fridge, to give it a great Chinese flavor.
Here’s the marinade:
2 T Tamari (gluten free soy sauce)
1 T grated fresh ginger
1 BIG garlic clove, grated
1 t fresh lime juice
1 green onion, thinly sliced
small squeeze agave
1 tsp EVOO (or sesame oil if you have it)
I combined these ingredients with the tuna steaks in a gallon ziplock bag. I made sure they were all coated, and then put the bag (on a plate incase it leaks) in the fridge.
Then I put some brown rice on the stove, and started the stir fry.
Here’s what you’ll need.
1/2 red onion, sliced
3 garlic cloves, minced
1 in chunk of fresh ginger, grated
healthy pinch of red pepper flakes
1 big portobello mushroom, sliced into bite size pieces
1/2 green pepper, sliced into matchsticks
5 carrots, sliced into matchsticks
1/3 c edamame
fresh cilantro, chopped (garnish)
2 T tamari
2 T vegetable stock
1 T white wine
1 t apple cider vinegar
squeeze of lime juice
squeeze of agave – probably about 1 tsp
1 tsp sesame oil (if you have it…we didn’t)
Saute your onions in 2 tsp EVOO with salt and pepper. After they soften for a couple minutes, add the carrots and peppers. Allow those to soften for a bit. Add in the garlic, ginger and mushrooms. Allow to cook until the mushrooms are tender and the carrots are no longer super crunchy. Stir in the frozen edamame, and then stir in your sauce.
Searing your fish: In a super hot, non-stick grill pan sprayed with olive oil spray, sear each side for 1-2 minutes. If you want it less rare, you can cook it longer, but I wouldn’t recommend it!
When you slice the ahi tuna, make sure to slice it against the grain. This makes it super tender and wonderful.
To serve, either mix the rice and the stir fry together, or make a bed of rice on the plate and top with a scoop of stir-fried veggies. Top this with slices of the ahi tuna.
This meal was so wonderful. First of all, it was aesthetically beautiful with all of the vibrant colors from the veggies and the ruby red tuna. Next, the textures….oh my Gosh. The tuna was absolutely like butter. It melted in your mouth. So satisfying. Contrasting the tuna were the crisp veggies, and the sticky rice. Finally, the flavor. There was such a full, zesty Chinese flavor!
Even though it tasted super decadent, it was actually light and healthy. Not without the flavor and flare though! Try this fantastic dinner! You won’t be disappointed!
Did you have the day off today? What did you do?