Recipe by Carla Hall, finalist on "Top Chef" Seasons 5 and 8.
- 12 ounces tuna steak, cut into 1/2-inch cubes
- 2 teaspoons canola oil
- Canola oil cooking spray
- 1 garlic clove, smashed
- 2 pieces ginger, cut into 1/4-inch rounds
- 1 large carrot, peeled, halved lengthwise, and cut into 1-inch diagonal pieces
- 8 to 12 spears asparagus, ends trimmed and cut into 2-inch pieces
- 8 ounces shiitake mushroom, stems discarded and tops cut into 1/4-inch strips
- 1 cup frozen edamame beans, thawed
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 pound whole wheat vermicelli, cooked according to box instructions
In medium bowl, toss tuna with canola oil (this ensures perfectly seared tuna). Set aside.
Heat wok or skillet to medium-high to high heat. Spray canola oil cooking spray to coat pan; add smashed garlic and ginger pieces to flavor oil. After 20 seconds, add carrots. Cook for 2 to 3 minutes, then add asparagus. Spray more canola oil if necessary to keep vegetables from sticking. Cook for additional 2 minutes or until asparagus is bright green and carrots are tender. Remove vegetables from pan and set aside on flat plate.
Spray pan with canola oil cooking spray or oil. Add mushroom pieces. Cook for 2 to 3 minutes until browned. Remove from pan.
Reheat pan to medium-high to high heat. Add tuna in 2 to 3 batches without crowding pan. Gently move tuna around with spatula. Sear tuna until just cooked. Remove and set aside.
Return carrots, asparagus and mushroom to wok or skillet. Add edamame and tuna. Make a well in center and pour stir-fry sauce in middle. Coat vegetables with sauce and quickly bring to a boil. Serve tuna-vegetable mix over hot vermicelli.
Nutritional Analysis per Serving: Calories, 440; Total Fat, 6 g; Saturated Fat, 0 g; Cholesterol, 35 mg; Sodium, 310 mg; Carbohydrates, 65 g; Fiber, 9 g; Protein, 32 g