Japanese-Style Tuna Steaks with Cabbage, Bacon & Asparagus Stir Fry

I love, love, love tuna steaks.  They are a discovery I came across only months ago.  You don’t have to do a lot of research to know how great tuna is for you…most consider it common knowledge that eating a lot of fish like tuna will help you achieve your weightloss and health goals.  I used to eat a lot of canned tuna.  In fact, for probably a year I had the same thing for lunch every single day: a whole can of tuna, a few cups of raw spinach, and half a grapefruit.  How incredibly freaking healthy but boring is that!?  I don’t know how I did it.  I guess I got to the point that I saw it more like a daily vitamin and just downed it NBD.  I ate the tuna completely dry as well…no mayo or mustard.  Well, needless to say, I did lose a lot of weight that year!  I also worked by butt off, but that’s not the point.  I wish I had known how amazing tuna steaks were then.  I’ll be honest — it always kinda scared me when I’d see pictures of tuna…bright red in the middle and barely seared on the outside.  I am not bothered by that anymore.  If you don’t care for canned tuna, you should definitely give fresh tuna steaks a chance because they’re nothing alike!  If you do like canned tuna, then you’re in for a treat because these are even better.

Originally these tuna steaks were going to be grilled, but Jason is being a very lazy butt today.  He didn’t want to start a fire and go through all that.  I guess I have been running him ragged lately; it’s true, we have grilled a lot.  The tuna steaks taste just as great seared on a frying pan, so that’s what I did.  As for the marinade — it’s outstanding.  I used it to marinate the fish, but it can also be used as a dressing for your side.

 

Japanese-Style Tuna Steaks

 

Ingredients

  • 3 fresh tuna steaks
  • 1/2 c. gluten-free tamari (I had the low-sodium kind)
  • 1/3 c. rice vinegar (read your label here and choose one that lists only rice and water)
  • 2 tbsp. toasted sesame oil
  • 1 tbsp. garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 1 small jalapeno pepper, seeded and minced

 

Process

  1. Whisk all marinade ingredients together in a small bowl.
  2. Place the tuna steaks in a large ziplock bag or a deep dish – pour half the marinade over steaks and turn to coat.
  3. Reserve the other half of your marinade for your side dish (or you can put it in the refrigerator and use it on your next few salads if you don’t try this particular side out.)
  4. Marinate the steaks for about 10-15 minutes.
  5. Heat an additional tbsp. of sesame oil over high heat in a large skillet.
  6. Add tuna steaks to hot pan and sear 3 minutes per side.

 

 

 

Cabbage, Bacon & Asparagus Stir Fry

 

A few weeks back I tried a side of Bacon-Wrapped Caramelized Sesame Asparagus.  When I was preparing this week’s menu I felt that these would go perfectly with my Japanese-Style Tuna Steaks…but I wanted to do something different.  Of course.  So I took that principal, and figured I’d go a stir fry route with cabbage.  The side turned out great.  It’s a good thing I am blogging about it so that I can remember how to make it for next time!

 

Ingredients

  • 1/2 head green cabbage, thinly sliced
  • 1 bunch asparagus, woody stems trimmed off and spears cut in 1″ pieces
  • 1 tbsp. toasted sesame oil
  • 1/2 c. of Japanese marinade (ingredients found above)
  • salt & pepper to taste
  • 4 strips uncured bacon
  • sesame seeds for garnish

 

Process

  1. Fry bacon stips over medium heat in a small skillet.  Once crispy, remove and let grease drain off on a paper towel.  Set aside.
  2. Heat sesame oil over medium heat in a very large skillet or preferably a wok.
  3. Add cabbage and asparagus pieces.  Salt and pepper if you’d like, but I would be careful.  The tamari from the marinade is rather salty, especially if you don’t have the low-sodium version.  I would add less than you would normally, you can always add more.
  4. Toss cabbage and asparagus frequently until the cabbage starts to soften and the asparagus is crisp-tender.
  5. Add your Japanese marinade (in this case dressing) and toss to coat.  At this point you can taste it and see if you need any additional salt.
  6. Cut your cooled bacon strips into small bite-sized pieces.  Garnish the top of your stir fry with bacon and sesame seeds.

 

 

 

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