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Braised Tuna with Ginger and Plum Sauce

Servings = 2 | Serving size =4 ounces tuna

This recipe can be multiplied by 2, 3, 4.

This healthy recipe makes good leftovers for sandwiches and salads.

If making more than 6 servings use more than one pan.

Serve with Purple Sticky Rice or Jasmine Rice

2 cups	water
1 tsp	extra virgin olive oil
1 medium	shallot minced
2 Tbsp	fresh ginger (peeled and minced)
2	plums diced
2 Tbsp	low-sodium soy sauce
1/2 cup	sake
2	4 ounce tuna steaks (about 1 inch thick)
1 small	carrot diced
1/4	sweet red pepper diced
8	leaves napa cabbage

Place the water in a large stock pot fitted with a steamer basket. Set on a high heat.

Heat the olive oil over medium heat in a 10 inch non-stick skillet.

Add the shallot and cook slowly until translucent.

Add the ginger, plums, soy sauce and sake and cook for 2 - 3 minutes until the plums begin to soften.

As the water in the steamer begins to boil, add the napa cabbage leaves.

Place the tuna in the pan and sear on each side about 3 minutes.

Add the carrots and red pepper. Cook slowly over medium heat for 3 minutes longer, turning the tuna frequently.

Remove the cabbage leaves and drain for about 30 seconds on a paper towel. Place 4 on each plate and top with the tuna. Divide the sauce evenly over the top of each plate and serve.

Nutrition Facts

Serving size: 4 ounces tuna | Servings 2

Calories 304 | Calories from Fat 33

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 1g (3%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 51 mg (17 %) | Sodium 678 mg (28 %)

Total Carbohydrates 22g (7%) | Sugars 12g

Dietary Fiber 4g (17%) | Protein 30g

Vitamin A 104% | Vitamin C 112 % | Calcium 8% | Iron 12%

Vitamin K 65 mcg  | Potassium  1032 mg | Magnesium  93 mg