LEMON PEPPER TUNA QUINOA STIR-FRY
Make and share this Lemon Pepper Tuna Quinoa Stir-Fry recipe from Food.com.
Provided by Lori Alcorn
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Bring water and quinoa to boil, then simmer until water is gone, about 10 minutes.
- Saute tuna in margarine and lemon juice on low in seperate frying pan.
- Move tuna to side of pan, scramble eggs in other side.
- Once quinoa is cooked, add to frying pan with spinach, lemon pepper and salt and pepper, mix all ingredients thoroughly.
- Heat through on low for about 5 minutes, adding sliced mushrooms in the last few minutes.
Nutrition Facts : Calories 362.3, Fat 11.7, SaturatedFat 2.9, Cholesterol 243.8, Sodium 121.3, Carbohydrate 31.2, Fiber 2.9, Sugar 0.9, Protein 32.5
FRESH TUNA STIR-FRY WITH CILANTRO AND LIME
Make and share this Fresh Tuna Stir-Fry With Cilantro and Lime recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine lime juice and tuna.
- In a small bowl, combine teriyaki sauce and cornstarch, stirring with a whisk.
- Heat oil in a large nonstick skillet over med-high heat.
- Add in onion, ginger, and garlic; stir-fry 2 minutes.
- Add in fish mixture; stir-fry 2 minutes.
- Add teriyaki mixture; stir-fry 30 seconds or until slightly thick.
- Serve over rice and sprinkle with cilantro.
Nutrition Facts : Calories 416.1, Fat 10.8, SaturatedFat 2.3, Cholesterol 53.9, Sodium 58.8, Carbohydrate 40.2, Fiber 1.2, Sugar 2, Protein 36.9
AHI TUNA WITH VEGETABLE STIR-FRY
I've had 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, CanoeHouse 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.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
- 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.
- To same skillet (do not clean) add the broth, 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.
- Season with salt and pepper.
- Keep warm.
- Sprinkle tuna with salt and pepper.
- Heat remaining 3 tablespoons oil in another large skillet over high heat.
- 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.
- Divide vegetables among 6 plates.
- Top with tuna.
- Ladle sauce around tuna.
- Sprinkle with sesame seeds, if desired.
Nutrition Facts : Calories 476.3, Fat 29, SaturatedFat 8.9, Cholesterol 85.8, Sodium 1002.9, Carbohydrate 10.6, Fiber 2.3, Sugar 3.6, Protein 42.4
PINEAPPLE-CASHEW-QUINOA STIR-FRY
A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4.
Provided by WiGal
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
- Cover, place over high heat,and bring to a boil.
- Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
- Uncover, fluff, and let cool.
- For best results,place the quinoa in an airtight container and refrigerate overnight.
- If you're in a hurry, chill the covered quinoa for at least an hour.
- When ready to use, break up any chunks of the cold quinoa with a fork.
- PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
- Have ALL of your ingredients chopped and easily within reach.
- Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
- Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
- When the garlic starts to sizzle, add the sliced chile pepper and ginger.
- Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
- Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
- Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
- In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
- Pour over the quinoa mixture.
- Stir to incorporate completely and coat the quinoa.
- Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
- Serve with lime wedges and additional soy sauce, to season individual servings to taste.
Nutrition Facts : Calories 608.3, Fat 31, SaturatedFat 4.9, Sodium 827.6, Carbohydrate 68, Fiber 8.8, Sugar 17.2, Protein 21.8
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