Spicy Tuna and Vegetable Stir-Fry with Soy Glaze

1Prepare the Glaze: In a small bowl, whisk together the soy sauce, rice vinegar (2 tbsp), honey, sesame oil (1 tbsp), Sriracha, grated ginger, and minced garlic (2 cloves). In a separate tiny bowl, mix the cornstarch (1 tsp) with the cold water (2 tbsp) to create a slurry; set both aside.

2Prepare the Tuna: Pat the tuna cubes dry thoroughly and season generously with salt and pepper.

3Sear the Tuna: Heat 1 tablespoon of neutral oil (3 tbsp) in a large wok or skillet over high heat until shimmering. Add the tuna and sear for 60 to 90 seconds per side for medium-rare (the outside should be browned and the center still pink). Remove the tuna from the wok immediately and set aside.

4Stir-fry Vegetables: Add the remaining 2 tablespoons of neutral oil (3 tbsp) to the wok. Add the sliced red onion, (½) bell peppers, and broccoli florets (1 cup). Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender. Add the sugar snap peas (1 cup) and stir-fry for 1 minute more.

5Glaze the Vegetables: Whisk the cornstarch (1 tsp) slurry into the prepared soy glaze mixture. Pour the glaze over the vegetables in the wok, stirring constantly until the sauce thickens and coats the vegetables, about 30 to 60 seconds.

6Combine and Serve: Gently fold the seared tuna back into the wok and toss quickly to coat it with the glaze (do not cook for more than 15 seconds, as this will overcook the tuna). Remove from heat immediately. Garnish with chopped green onions (2 tbsp) and toasted sesame seeds (1 tsp). Serve hot over steamed rice or noodles.