Grilled Tuna with Stir-Fry Vegetables

The weather here in Missouri is still like a rollercoaster.  One day it teases us with spring like temperatures and lots of sunshine and then the next several days we’re back down into the 20s and 30s with clouds.  Fortunately the other day when we were blessed with warm weather and lots of sunshine, I decided to grill some tuna on the pit with some stir-fried vegetables. 

This dish had a bit more of a kick to it because of the Sriracha added to the marinade rather than a similar dish that I made with salmon back in January.  I liked both equally as well.  I guess it just depends on your mood that day or if you like a little heat or sweetness.

I always feel so incredibly healthy when I make dishes with an abundance of fresh bright green, red and orange vegetables.  Plus I feel totally satisfied and nourished when I’m done. If you like fish and fresh veggies then you’re sure to love this recipe!

Prep time and cooking literally take all of 30 minutes from start to finish.  Dinner is ready in a snap!


Grilled Tuna with Stir-Fry Vegetables
serves 4

1 pound Sushi-Quality Yellowfin Tuna, cut into 4 oz pieces.

Salt and Pepper
2 Tablespoon Canola Oil

1 Tablespoon Mirin
1 Tablespoon Water
1 Tablespoon Sesame Oil
1 Teaspoon Soy Sauce
1 Tablespoon Fish Sauce
½ Teaspoon Sriracha
1 Tablespoon Sesame Seeds
1 Tablespoon Brown Sugar

1 Teaspoon Sesame Oil
1 Each Red Onion, julienned
1 Each Red Bell Pepper, cut into strips ¼ inch thick
6 Stalks Asparagus, cut on the bias
2 Stalks Celery, cut into strips ¼ inch thick
2 Cloves Garlic, minced
1 Head Baby Bok Choy, cut into thin strips
4 Sprigs Cilantro

To Prepare the Tuna:
Heat up the grill. Lightly season the tuna with salt and pepper. Add 1 tablespoon of oil and grill the tuna steaks for 1 minute per side or if you prefer it more well done just a little longer. Be sure to leave the tuna pink inside otherwise it will be dry.   Set aside.

To Prepare the Sauce:
 In a bowl whisk together the mirin, sesame oil, water, soy sauce, fish sauce, sriracha, sesame seeds, and brown sugar. Set aside.

To Prepare the Vegetables:
Heat a wok or large sauté pan over medium-high heat. Add the sesame oil, and as soon as you see wisps of smoke, add the onion, stir for 15 seconds until you see bits of brown, then add the bell pepper, asparagus, celery, and garlic; stir for another 30 seconds, add the bok choy, and cook for 30 seconds more. Add 1 Tablespoon of the Sauce.

To Serve:
On individual plates, spoon the vegetables in the center, slice the tuna into ¼” thick slices, and arrange in a fan on top of the vegetables. To finish, spoon a little of the sauce over the tuna, garnishing the dish with a sprig of cilantro.

Note:  I made this just for two of us and had the leftovers the next day cold.  It was still delicious!

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  1. I think I will try this one, Vicki. Sounds really yummy.

  2. It is Loretta, and it tastes so fresh and healthy. Plus it’s quick to prepare even when you’ve had a busy day.

    I hope you enjoy it.

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