THAI STYLE ALBACORE

WITH LEMONGRASS and MUSHROOMS

*Recipe courtesy of Chef Eric Jenkins

1 lb. albacore tuna, loin cut into 1-inch chunks
3 tbsp. peanut oil
2 cloves garlic, chopped
2 cups mushrooms (shiitake, oyster, enoki, straw, chanterelle), sliced
2 cups bok choy, shredded
1 stalk lemongrass, minced
1 tbsp. low-sodium soy sauce
1 small shallot, chopped
2 tsp. nam pla (fish sauce)
2 dried chiles (or to taste)
½ tsp. palm sugar
1 tbsp. fresh cilantro, chopped
Salt and pepper to taste

Heat the oil over high heat. Add the tuna and season with salt and pepper. Stir-fry the tuna until the chunks are seared on all sides. Remove to paper towels to drain and set aside.

In the same pan (adding oil if necessary), add the lemongrass, shallot and chile peppers. Fry until shallot begins to turn golden. Add the garlic, mushrooms, and bok choy. Stir-fry 2 minutes. Add the soy sauce, nam pla, palm sugar, cilantro, and the reserved tuna. Toss together until thoroughly incorporated and hot through. Serve immediately.

SERVING SUGGESTIONS:
Serve with steamed rice, or bean, rice or soba noodles.

Serves 2 to 3