Ahi Tuna With Vegetable Stir-Fry

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"I've had the great pleasure of eating this recipe at the Canoe House Restaurant and it is wonderful. Here's a little bit about the dish and the restaurant. At the Mauna Lani Bay Hotel on Hawaii's Kohala coast, Canoe House chef Pat Saito uses ono steaks (a type of mackerel) for this dish. Ahi tuna, which is easier to find, makes a good substitute. Saito serves the fish with wasabi-laced mashed potatoes."

Original recipe yields 6 servings


  • Serving Size: 1 (315.7 g)
  • Calories 461.1
  • Total Fat - 21.8 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 125.2 mg
  • Sodium - 1158.2 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.2 g
  • Protein - 55.8 g
  • Calcium - 219.8 mg
  • Iron - 5 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Step 2

Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.

Step 3

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.

Step 4

To same skillet (do not clean) add 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.

Step 5

Season with salt and pepper.

Step 6

Keep warm.

Step 7

Sprinkle tuna with salt and pepper.

Step 8

Heat remaining 3 tablespoons oil in another large skillet over high heat.

Step 9

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.

Step 10

Divide vegetables among 6 plates. Top with tuna. Ladle sauce around tuna.

Step 11

Sprinkle with sesame seeds, if desired.

Tips & Variations

No special items needed.

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