One of my favorite cuisines is Asian food, so Luke (my boyfriend) and I cook it often and love to experiment with new flavors and recipes. Tuna was actually the first fish Luke got me to like (only seared, meaning mostly raw! I hate cooked tuna!) and it is still my favorite fish. One thing you’ll learn about me after you’ve read a few of my recipes is that I like to have some kind of sauce on all of my fish, chicken, beef etc. I like to make things taste really good!
As I’ve been eating more and more healthy foods lately, I’ve started to replace rice and pastas with healthier grains. Usually, it tastes even better! Quinoa “fried rice” is one of the first experiments I did and boy did it work 🙂 I honestly don’t know if I will ever go back to using plain rice. Quinoa happens to be high in protein, iron, and fiber and it’s also a gluten free grain.
*Side-note – My dad has Celiac disease (basically an allergy to gluten) so I do try to experiment with gluten free recipes every so often.*
The combination of these three dishes results in a nutritious, delicious feast that rivals a fancy restaurant meal! If you like asian food, give this a try.
Sesame Seared Tuna with Quinoa Fried Rice and Korean Red Cabbage for Two
*Leave the tuna for last because even with the preparation it only takes 10 minutes max.
Quinoa Fried Rice
Adapted from Skinny Taste
- 3 cups cooked quinoa
- 1 bell pepper (any color), diced
- 1 yellow onion, diced
- 1 tbsp canola oil
- 1 bunch of scallions, chopped
- 3 eggs
- 1/4 cup teriyaki sauce*
- 2 tbsp hoisin sauce*
- 2 tsp chili paste (the one in my fridge is called sambal oelek!)*
(Cook the quinoa if you haven’t. Add quinoa and water to saucepan. Bring to a boil, then simmer and cover for 15 minutes or until all of the water is absorbed. If the quinoa does not taste cooked after 15 minutes, add 1/4 cup of water and simmer longer.
1) Turn heat to medium high. Add canola oil to a wok or large sauté pan and sauté onion and pepper for 3 minutes, longer if you liked softer veggies.
2) Meanwhile, scramble eggs in separate pan and set aside.
3) Add cooked quinoa to veggies. Sautée for 5 minutes, mixing occasionally.
4) Add scallions, eggs, and all the sauces, and combine for a few more minutes.
*These sauces/pastes give most of the flavor to the dish. We don’t usually measure these. We just incorporate three or four different asian sauces/pastes from the fridge that sound like they’ll be tasty together…you can’t really go wrong unless you add a cup of fish sauce 🙂
Korean Red Cabbage
Adapted from Korean American Mommy
- 1/2 Red Cabbage, sliced very thinly
- 4 carrots, shredded
- 1 small yellow onion, sliced thinly
- 4 scallions, sliced thinly
- 2.5 tbsp rice vinegar (can substitute rice wine vinegar)
- 1 tbsp agave syrup
- 1 tsp sriracha sauce (can substitute 1 tbs red pepper flakes), adjust to desired spiciness!
- 2 tsp minced garlic
- 2 tsp sesame oil
- 1 tsp salt
- 1/2 tsp fish sauce
- 2 tbsp sesame seeds
1) Sautee sliced cabbage, shredded carrots and sliced onion over medium heat for 10 minutes stirring every minute.
2) While the veggies are cooking, combine the rest of the ingredients in a large bowl. Mix well.
3) Add the veggies to sauce bowl and toss to combine.
4) Enjoy warm! (Or refrigerate, it’s good cold for a few days.)
Sesame Seared Tuna with Orange Soy Dipping Sauce
- 1 large tuna steak (about 3/4 lb.)
- 3 tbsp sesame seeds
- 1 tsp canola oil
- 2 tbs reduced sodium soy sauce
- 2 tbs orange juice
1) Add orange juice and soy sauce to a small sauce pan and reduce over medium heat for 5 minutes (or longer if you prefer a thicker sauce). If you are in a hurry, you can make the sauce without reducing it too – it still tastes good to dip the tuna in!
2) Pour sesame seeds into a bowl or on a plate and coat the tuna steaks with sesame seeds. Use more sesame seeds if you need them to coat the entire tuna with them.
3) Add canola oil to a skillet over high heat. Add tuna steaks and sear for 1-2 minutes on each side, including 30 seconds on the sides.
4) Slice tuna into thin strips and serve with sauce.