Stir-Fried Vegetables with Seared Tuna and a Soy and Sesame Dressing

Juicy seared tuna steaks served over a vibrant mix of stir-fried vegetables with a sweet and savory sesame soy dressing.

Healthy Asian Seafood High Protein Stir-Fry Tuna

Estimated Nutrition

	Per Serving	Total
Calories	356.2 kcals	1424.8 kcals
Carbohydrates	13.5 grams	54 grams
Fat	18.2 grams	72.8 grams
Protein	34.6 grams	138.4 grams

Cook Time

10 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

12
g

Palm Sugar

CondimentsSauces

15
ml

Fish Sauce

15
ml

Soy Sauce

Fruits

2
piece

Lime

juice only

NutsSeeds

2
piece

Garlic

thinly sliced cloves

1
g

Salt

to taste

1
g

Black Pepper

freshly ground, to taste

4
tbsp

Coriander Cress

to garnish

OilsFats

30
ml

Vegetable Oil

for the stir fry

30
ml

Vegetable Oil

for rubbing on tuna

5
ml

Toasted Sesame Oil

Seafood

4
piece

Tuna Steak

Vegetables

1
piece

Red Pepper

cut into thin strips

2
piece

Carrot

cut into thin strips

100
g

Mangetout

cut into thin strips

100
g

Baby Sweetcorn

cut in half

2.5
cm

Ginger

cut into thin strips

1
bunch

Spring Onion

thinly sliced

Steps

Heat oil in a large wok and stir-fry vegetables for 4 to 6 minutes.
Heat a griddle pan and rub oil, salt, and pepper over the tuna steaks.
Sear tuna for no more than two minutes per side.
Combine lime juice, fish sauce, sesame oil, soy sauce, and palm sugar in a bowl.
Place vegetables in bowls and top with the sliced tuna.
Drizzle the dressing over the fish and garnish with coriander cress.