Spicy Seared Ahi with Stir Fried Vegetables

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By KSEE Sunrise

Story Published: Feb 26, 2008 at 9:20 AM EDT

Story Updated: Feb 26, 2008 at 9:20 AM EDT

Ingredients

2 six-ounce ahi tuna steaks, well trimmed
¼ cup sriracha sauce*
¼ cup sesame seeds, toasted
Salt & pepper to taste

Sauce ingredients:
2 Tbsp Kecap Manis (Indonesian sweet soy sauce)*
2 Tbsp. fresh lime juice
2 Tbsp. soy sauce
1 tsp. Sambal Olek (hot red chili paste)*

Stir-fry ingredients:
2 Tbsp canola oil.
2 cloves peeled garlic, thinly sliced
1 Tbsp. grated fresh ginger
2 heads baby bok choy, halved (or about 1 ½ cups regular size bok choy, chopped)
2 green onions, trimmed and cut diagonally into 2-inch pieces
1 red or yellow bell pepper, julienned
2 cups red cabbage, sliced ¼’
¼ cup Japanese seasoned rice vinegar*
salt & freshly ground black pepper to taste

*Available at Asian Markets

Directions

Spicy Seared Ahi Tuna with Stir-Fried Vegetables

Place tuna steaks on a dinner plate and coat with the sriracha.
On a second plate, spread out the sesame seeds and coat the steaks on all sides with the seeds. Salt and pepper to taste.

Prepare the sauce by combining all the sauce ingredients in a small bowl and mix well. Set aside.

Heat oil in a wok or large saute pan over high heat until pan is hot but not smoking. Add the garlic and ginger and saute briefly, about 10 seconds. Add the remaining vegetables and saute, stirring or tossing vegetables until crisp/tender, about 3 minutes. Add the rice vinegar and cook another minute or so. Don't overcook Mound the vegetables in the centers of two dinner plates. Keep warm

Rinse the wok or saute pan and wipe clean with paper towels. Heat 2 Tbsp canola oil over high heat until oil smokes. Add the coated tuna steaks to the pan and sear the tuna, about 30 seconds\s on each side. To serve, place tuna steaks on the vegetables. Drizzle the plate with the sauce.

Recipe courtesy: Chef Roy Harland of Slates and Belana Restaurants

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