I'm sure you've heard someone say that tuna is a "meaty" fish. Now let's not have any "chicken of the sea" confusion here ok.
Basically, it just means that tuna has a texture that lends itself to dishes and cooking methods that would usually be reserved for beef. Just remember to cut it against the grain (cut the opposite of how you see the lines in the fish) so it doesn't become tough and chewy.. kinda like, yep, beef. I cut it into chunks or chunky cubes for fish soup. Yes soup, not broth, so like a beef soup that has a thicker consistency than the fish broth.
For some reason my social media "explore" pages have been steering me towards beef and broccoli and other Asian type dishes recently, who I am to argue with pictures of food? If that's where the higher powers want me, that's where I'm going. That's my story and I'm sticking to it.
I cut up a tuna steak into thin slices like you might with a beef steak (you could make this vegan by using meaty type mushrooms). Now there's an ongoing fight between West Indians who put green seasoning on everything, and those who don't. I'm the former, but for me it's a base, and depending on what I'm cooking I add the other spices I want. No I don't think the food gets overpowered or overshadowed by the seasoning, but this is food, do what you want to your taste. I did all this when I got the fish, so this morning I just had to let it thaw out. I haven't cooked rice in a while so I decided I'd have rice today.
The sauce (and please note this is Asian inspired, because I believe Chinese people who curse me out for using apple cider vinegar over rice wine and all my other little substitutes)
*coconut aminos (you can use soy)
*fish sauce (sub with oyster too, just know that a little of either goes a long way)
*brown sugar (yes you can use white or coconut)
*cornstarch (you can mix this with a little water to make a slurry then add it to the other ingredients)
*minced garlic (I used two cloves for this)
*apple cider vinegar (use white, use rice wine, use what you have and don't fret)
I'm sorry, I really don't measure anything. I taste as I go, and add in what I think it needs
The method to my madness
Put the rice on to cook
Sprinkle some cornstarch (separate from what goes into the sauce) and baking soda (I used about a half teaspoon I think) onto the seasoned fish and put it aside.
Next I minced the garlic and made the sauce. Put that aside
Wash and cut up the broccoli. You can steam, or pour boiling hot water on the broccoli until it becomes that bright green, then remove it from the heat)
Heat up a pan/pot, whatever floats your boat, add a little oil of your choice (I used coconut), cook the fish, lay it out flat so each piece is touching to pan, don't overcrowd, you want a pan sear on it. When it's done remove it from the pan. Into that same pan goes the saucy mixture, turn down the heat and let it cook until it start looking syrupy (it's the cornstarch, it thickens liquids). Add the broccoli and fish and let it simmer for maybe two minutes, or until the sauce is at a consistency that you like.
Your rice should be cooked by now, and you can plate your food.
Sprinkle some sesame seeds and red pepper flakes on the fish and broccoli (optional)