Spicy Tuna and Crisp Vegetable Stir-Fry with Savory Soy Glaze

1Prepare the glaze: In a small bowl, whisk together the soy sauce, water (¼ cup), honey, rice vinegar (1 tbsp), Sriracha, sesame oil (1 tsp), and cornstarch (1 tsp) until the cornstarch (1 tsp) is fully dissolved. Set aside.

2Prepare the tuna: Pat the tuna cubes dry with paper towels and season lightly with salt (Pinch) and black pepper (Pinch).

3Sear the tuna: Heat 1 tbsp of vegetable oil (1 tbsp) in a large wok or skillet over high heat until shimmering. Add the seasoned tuna cubes and sear quickly for 30 to 60 seconds per side, aiming for a light crust while keeping the center raw (medium-rare). Remove the tuna from the wok immediately and set aside.

4Stir-fry vegetables: Add 1 tbsp of fresh vegetable oil (1 tbsp) to the wok. Add the broccoli florets (1 cup) and julienned carrots and stir-fry for 2 minutes. Add the bell pepper, snow peas (1 cup), minced garlic (4 cloves), and minced ginger. Continue to stir-fry for 3-4 minutes until the vegetables are crisp-tender.

5Glaze the dish: Give the prepared soy glaze a quick whisk to recombine the cornstarch (1 tsp), then pour it into the wok over the vegetables. Bring the mixture to a simmer, stirring constantly, until the sauce thickens and coats the vegetables (about 1 minute).

6Combine and finish: Return the seared tuna cubes to the wok. Gently toss the tuna with the glazed vegetables for no more than 30 seconds to coat the tuna and heat it through slightly, taking care not to overcook the fish.

7Serve: Transfer the stir-fry immediately to serving bowls. Garnish generously with chopped spring onions (2 tbsp) and toasted sesame seeds (1 tsp). Serve hot, preferably over steamed rice or noodles.