Ahi Tuna With Vegetable Stir-Fry

• sesame oil↗5 1⁄2 tablespoons
• green cabbage↗4 cups

  about 8 ounces

• fresh shiitake mushrooms↗3 ounces

  stemmed, caps sliced

• baby bok choy↗1

  very thinly sliced (about 3 ounces)

• large carrot↗1

  cut into matchstick-size strips (about 3 ounces)

• green onions↗4

  thinly sliced

• oyster sauce↗6 tablespoons
• reduced sodium soy sauce↗3 1⁄2 tablespoons
• chicken stock↗3⁄4 cup

  or 3/4 cup canned low sodium chicken broth

• butter↗1⁄4 cup

  1/2 stick

• rice vinegar↗3 tablespoons
• ahi tuna steaks↗36 ounces

  each about 3/4 inch thick

• sesame seeds↗

  black and white (optional)

Step-by-step instructions

1. 1

   Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

2. 2

   Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.

3. 3

   Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.

4. 4

   Season to taste with salt and pepper.

5. 5

   Transfer vegetable mixture to medium bowl.

6. 6

   To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.

7. 7

   Boil until sauce thickens, whisking occasionally, about 3 minutes.

8. 8

   Season with salt and pepper.

9. 9

   Keep warm.

10. 10

    Sprinkle tuna with salt and pepper.

11. 11

    Heat remaining 3 tablespoons oil in another large skillet over high heat.

12. 12

    Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.

13. 13

    Transfer to small baking sheet.

14. 14

    Repeat with remaining tuna.

15. 15

    Divide vegetables among 6 plates.

16. 16

    Top with tuna.

17. 17

    Ladle sauce around tuna.

18. 18

    Sprinkle with sesame seeds, if desired.