Cilantro and Parsley Seared Tuna Steaks over Stir Fried Vegetables
A flavorful take on a quick meal, the herbs give a fresh and crisp taste to the steaks without a lot of additional steps!
Equipment
- Kitchen Knife (very sharp)
- 2 Skillets
- Grater
Ingredients
- 4 small Tuna Steaks (sushi grade)
- 1 large Handful Fresh Parsley
- 1 medium Handful Fresh Cilantro
- 1/4 cup Cashews
- 1 tsp Grated Ginger
- 2 cloves Garlic
- 1 large Zucchini
- 2 medium Carrots
- 1 medium Onion
- 2 tbsp Soy Sauce (or liquid aminos for keto)
- 2 tbsp Olive Oil
- Salt and Pepper
Instructions
- Removing your tuna steak from their package, pat dry with a paper towel. On a small plate, place finely chopped parsley, cilantro, salt and pepper and toss well. Pat each steak onto the topping, pressing well to coat liberally. Set aside.
- In a heated skillet, warm olive oil and add minced garlic and grated ginger.
- As they just start to become fragrant, add in carrots and zucchini, cut in matchstick form, along with julienne onion strips. Toss well to coat with the oil and sauté until veggies start to become tender.
- Add soy/aminos and continue to toss to coat, adding a bit more oil if needed. Turn down heat to avoid overcooking the vegetables. A little crunch is preferred.
- When the veggies are al dente, turn the other skillet to a high heat. Sear each tuna steak on each side, only flipping once as you start to see white about 1/8 of the way up the steak. Cook to your liking, but these are typically best when medium rare.
- Carefully remove tuna steaks from the skillet and let rest for a minute or two. Using a sharp kitchen knife, slice in diagonal slices.
- To serve, plate a portion of stir fried veggies, topped with sliced tuna steaks, and sprinkled with crushed cashews. Enjoy!