MY PAN-ROASTED 1” CUBED AHI TUNA with GARLIC, VEGGIES and RICE!

​Yeah, I hear you, Ahi tuna is expensive and also a bit difficult to cook. You can easily over cook it or under cook it, either way ruining the meal. However, today I found a different way to cook it and it turned out great. You should try it, smile.

Category:  Entrée  
Approx. Prep and Cook Time:  20 Minutes
Approximate Cost:    $18.28 or $9.14 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __√__  
Servings: 2
 
INGREDIENTS
2 small Ahi tuna steaks ($10)
2 tbsp. Angie’s basting olive oil (1 tbsp. to marinate the tuna and 1 tbsp. to sauté the veggies) (.60)
1 ½ tsp. Adobo con Sazón (1 tsp. to season the tuna and ½ tsp. to season the veggies) (.10)
1 celery stalk, chopped (.10)
1 small onion, chopped (.40)
6 garlic cloves, chopped (.30)
½ green pepper chopped (.40)
10 cherry tomatoes ($1.50)
2 c. broccoli, florets detached ($2.00)
½ cubanel yellow pepper, chopped (.40)
1 bag of Seeds of Change Seven Whole Grains rice ($2.48)
 
DIRECTIONS
Clean and cut the Ahi tuna in 1” bite pieces, season with basting oil and Adobo, refrigerate.
Rinse, pat dry and chop all the remaining veggies except the cherry tomatoes.
In a skillet with 1 tbsp. of my basting oil, sauté all the veggies until tender and golden. Then, add the tuna cubes to the veggies skillet and sauté briefly on its own marinate just until they turn a bit pale. Remove immediately, warm up the rice (1 min. 30 sec.) and get ready to plate.