Wild Caught Tuna with Orange-Thyme Butter + Vegetable Stir Fry {W30*}

So clearly I haven't left my island-state-of-mind yet... insert seared tuna dish with colorful vegetables and lots of citrus here. And hey, anything wild-caught and fresh is perfect any time of year! This dish is so bright and fun not to mention super easy! You can replicate this dish with lots of different types of fish and even shrimp would be delicious. I used about a 1/3 cup of quinoa for each portion so the dish is super light so if you want a more hearty plate, up the quinoa portion or try it with coconut lime rice.

SERVING SIZE: 2

PREP TIME: 10 minutes

COOK TIME: 20 minutes

INGREDIENTS:

2 7oz wild caught, fresh tuna

1.5 cups brussel sprouts (quartered)

1 large orange bell pepper (sliced into strips)

1.5 cups butternut squash (cubed)

2 cups raw spinach

1/2 cup quinoa (just about doubles once cooked) *Do not use for W30*

1 cup organic, free-range chicken stock

white sesame seeds

salt + pepper

1 orange (completely zested first, then halved)

pinch of cayenne

1 tsp fresh thyme

3 + 1 tbsp vegan butter/ghee/grassfed butter (divided)

1 tbsp evoo

1 tbsp coconut or avocado oil (high heat)

RECIPE:

Keep the tuna refrigerated until just before you cook it. Start by making the compound butter-in a bowl, mix 3 tbsp of butter, orange zest, juice from half the orange, thyme, pinch of cayenne, pinch of salt. Once combined, store in the fridge until ready to serve. (Don't worry if there is extra liquid, let the butter sit in it while refrigerating and hardening, you can dump it out at the end)

Once the butter is in the refrigerator, bring the chicken stock and quinoa to a boil. Once boiled, reduce the heat to low and cover. Let cook for 10-12 minutes or until fluffy and all of the liquid has been absorbed. Meanwhile, melt the butter and EVOO in a saute pan on high heat. Add the sprouts and squash. Season with salt and pepper and cook for 6-8 minutes or until they start to soften. Then add the peppers. Cook for another 3-5 minutes. At the last minute, add the quinoa and spinach. Stir to combine and then turn the heat off and cover to wilt the spinach.

While the sprouts and squash are cooking, juice the other half of the orange into a small bowl and using a sauce brush, paint a layer of OJ onto the tuna, season with salt and pepper and then top with white sesame seeds- covering the entire surface by patting it into the fish with your palm. Turn the fish over and do the same thing to the other side. Again with the sides. Before you start the second piece of tuna, add the coconut/avocado oil to a large saute pan and turn the heat to high. When both pieces of tuna are ready and the pan is screaming hot, lay the pieces of fish in the pan. You should hear a loud sizzle as you lay the fish down. Cook for about a minute on each side and using tongs, sear the sides as well. Immediately remove from the heat onto a cutting board to rest and avoid over cooking.

When you are ready to serve, plate the vegetable first (with a little pinch of red chili flakes for extra heat). Take the butter out and quenelle* the butter into two and top each piece of tuna. Happy Eating!!