Stir Fried Tuna Recipe
Ingredients
| Cornstarch | 1 Teaspoon | |
| 2 tablespoons each water, dry sherry, and soy sauce | ||
| Sesame seeds | 1 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Minced ginger | 1 Tablespoon | |
| 2 cups cauliflowerets, sliced 1/4 inch thick | ||
| Five spice powder | 1/2 Teaspoon | |
| Red bell pepper | 1/2 Cup (16 tbs), diced | |
| 4 green onions, cut into 1-inch lengths | ||
| Tuna | 8 Ounce | |
| 1/2 teaspoon Oriental sesame oil | ||
| Hot cooked brown rice | ||
Directions
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.
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.
Chef
