RECIPE TITLE "Kung Pao Style Spicy Ahi Tuna with Shrimp, Macadamia Nuts & Bell Peppers"
Author: chef Roy Yamaguchi, courtesy of HSN

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Serves 4 as a main course --- moderate

  RECIPE INGREDIENTS

Kung Pao Sauce
¼ cup Teriyaki Sauce
4 tablespoons Oyster Sauce
2 tablespoons Sambal Oelek or your favorite Hot Sauce

Szechuan Vegetables and Shrimp
1 tablespoon Dark sesame oil
1 cup Julienned red bell pepper
1 cup Julienned yellow bell pepper
¾ cup Thinly sliced onion
½ tablespoon Minced garlic
1 tablespoon Minced fresh ginger
2 Baby bok choys, quartered lengthwise
4 Scallions, cut into 2-inch lengths (including green parts)
12 Shrimp (about 12 oz.), peeled and deveined

Tuna
4 5 oz. Ahi Tuna Steaks
2 teaspoons Sambal Oelek or your favorite hot sauce
Salt
Freshly ground black pepper
¼ cup Olive oil

Garnish
¼ cup Macadamia nut halves, toasted
4 Cilantro sprigs

  RECIPE METHOD

# Pour the teriyaki into a small bowl and stir in the oyster sauce and Sambal Oelek until thoroughly combined. Set aside.

# Heat the sesame oil in Roy’s Fusion 10” Stir Fry over medium high heat. Add the red and yellow bell peppers, onion, garlic, ginger, bok choys, and scallions and stir-fry for 30 seconds. Add the shrimp and stir-fry until the shrimp is evenly pink, about 1 minute longer.

# Season the tuna with the Sambal Oelek and salt and pepper to taste, and coat with the olive oil. Sear the tuna for about 1-½ minutes on each side for medium-rare, or to the desired doneness in Roy’s Fusion cookware over medium-high heat.

# Transfer to serving plates and spoon the stir-fried vegetable mixture on top of the tuna. Garnish with the macadamia nuts and cilantro sprigs.

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