This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.
This was a Sunday Supper night (hence the bread allotment for The Hubster!). I decided to go with an Asian theme and did a teriyaki tuna steak with soy-sauce roasted Chinese broccoli and savoy cabbage and Japanese milk bread. It was one of the best Sunday Suppers ever (and also one of the easiest)! Prefer low-carb? Eliminate the bread. (But I wouldn't recommend it!)
TERIYAKI TUNA STEAK
4 tuna steaks
Teriyaki sauce
2 tbs Chinese five-spice
sea salt
pepper
Turn your broiler on to high. Dab both sides of the tuna with your favorite teriyaki sauce. Evenly distribute the Chinese five-spice among the tuna steaks, sprinkling on both sides. Sprinkle both sides with sea salt and pepper to taste and place on a prepared baking sheet. Broil for three minutes on each side and remove from oven. Baste a little more teriyaki sauce on top and let rest for two-to-five minutes.
NOTES: Organic Teriyaki sauce is hard to find, so use your favorite, but check the ingredients label for MSG elimination. This is also fantastic refrigerated overnight and sliced into a salad!
SOY-SAUCE ROASTED VEGGIES
1 bunch Chinese broccoli
1 small head savoy cabbage, quartered
extra virgin olive oil (evoo)
soy sauce
sea salt
pepper
On a baking sheet, place your vegetables. Sprinkle all over with evoo, soy sauce, a LITTLE sea salt (see notes), and pepper. Toss with your hands. Bake at 350 for fifteen minutes for crispy veggies, and 20-25 for softer veggies. If you are cooking with the tuna steaks, use the boiler while the tuna steaks rest and broil for 2-5 minutes.
NOTES: Soy sauce is SALTY so easy on your sea salt. Remember: you can always ADD, but you can never take away. I use the organic soy sauce I found in the natural food section of my local grocery store. For palate contrast, I put some raw heirloom cherry-and-grape tomatoes on the plate. Plus it just looks purty.
JAPANESE MILK BREAD
I used the recipe I found HERE
NOTES: Because the dinner was so fast-and-easy, I started this bread when I got home from church to make certain it was ready when the dinner was. I schmeared it with tons of sweet, beautiful butter for Adrian. He asked me to marry him again. It's THAT GOOD.