Thursday, February 21, 2008

Tuna Stir-fry With Coconut Thai Sauce

This was really good. Could be good with chicken too.
Will have again.
We had it because we had the coconut milk from the green curry left over.

Tuna Stir-fry With Coconut Thai Sauce

Prep Time: About 10 mins.
Cook Time: About 10 mins.
Servings: 4

Make Ahead:
Prepare sauce up to 3 days in advance. Freeze for up to 2 months. Stir-fry just before serving. Stir-fry can be frozen for up to 1 month.

3/4 cup light coconut milk
1/4 cup hoisin sauce
1-1/2 tbsp honey
1-1/2 tsp sesame oil
1-1/2 tbsp soy sauce
2 tsp rice wine vinegar
1-1/2 tsp minced garlic
1 tsp minced gingerroot

12 oz fresh tuna steak
1-1/2 cups sliced sweet red peppers
1-1/2 cups sugar snap peas or snow peas

1/3 cup chopped green onions
1/4 cup chopped fresh coriander (we used cilantro)
2 tsp toasted sesame seeds

1. To make sauce: In a bowl, mix sauce ingredients together until smooth. Set aside.
2. To make stir-fry: In a nonstick skillet or grill pan sprayed with cooking spray, cook tuna on high heat just until seared on both sides but still rare on the inside, about 3 minutes. Immediately remove from skillet; set aside. Cut into 1-inch cubes.
3. In a nonstick skillet or wok sprayed with cooking spray, stir-fry peppers and peas on high heat for 3 minutes. Add sauce and tuna; stir-fry for 2 minutes. Do not overcook tuna. Transfer to a serving platter and sprinkle with garnishes.

250 calories; 22 g protein; 3 g fat, total0.6 g fat, saturated; 34 g carbohydrates; 360 mg sodium; 35 mg cholesterol; 2 g fibre

Always use light coconut milk, which has 75 percent less fat than regular canned coconut milk.


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