Wonderful healthy Tuna Stir Fry for us all to try this winter.
Winter Health Tuna Stir Fry
Support your immune system with a nutritious packed meal to keep you fit and healthy for the winter months.
Serves 4
x2 200g Tuna Steaks
50g of finely chopped shitake mushrooms
50g Spinach leaves
A handful of chopped and trimmed asparagus
100g Broccoli roughly chopped
1 Red Pepper and 1 yellow finely chopped
4 Crushed cloves of garlic
½ a Horseradish root grated
1 teaspoon of cayenne pepper
½ a root of grated ginger
20g of chopped coriander
Juice half a lemon
30g Chia Seeds
2 tablespoons of Coconut oil
2 tablespoon of Manuka honey
1. In a bowl mix Manuka honey, lemon juice, cayenne pepper and the horseradish.
2. Slice the tuna steaks into thin strips and add to mix and leave to marinate in the fridge for a couple of hours
3. With a piece of greaseproof paper rub the coconut oil across the base of the wok.
4. Heat the wok until hot and then add the tuna steaks, cook on each side for 3 mins and then place them to the side on a plate
5. Add the rest of the coconut oil and leave for a couple of minutes on a high heat
6. Add the vegetables, ginger, horseradish, chia seeds and garlic to the pan, heat until the vegetable have slightly softened but still have crunch and then add the tuna steaks. Mix all the ingredients together and heat for a further 3 minutes on a low heat.
7. Serve to the plates on the bed of spinach leaves and sprinkle with coriander
Serves 4
x2 200g Tuna Steaks
50g of finely chopped shitake mushrooms
50g Spinach leaves
A handful of chopped and trimmed asparagus
100g Broccoli roughly chopped
1 Red Pepper and 1 yellow finely chopped
4 Crushed cloves of garlic
½ a Horseradish root grated
1 teaspoon of cayenne pepper
½ a root of grated ginger
20g of chopped coriander
Juice half a lemon
30g Chia Seeds
2 tablespoons of Coconut oil
2 tablespoon of Manuka honey
1. In a bowl mix Manuka honey, lemon juice, cayenne pepper and the horseradish.
2. Slice the tuna steaks into thin strips and add to mix and leave to marinate in the fridge for a couple of hours
3. With a piece of greaseproof paper rub the coconut oil across the base of the wok.
4. Heat the wok until hot and then add the tuna steaks, cook on each side for 3 mins and then place them to the side on a plate
5. Add the rest of the coconut oil and leave for a couple of minutes on a high heat
6. Add the vegetables, ginger, horseradish, chia seeds and garlic to the pan, heat until the vegetable have slightly softened but still have crunch and then add the tuna steaks. Mix all the ingredients together and heat for a further 3 minutes on a low heat.
7. Serve to the plates on the bed of spinach leaves and sprinkle with coriander
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