FUN FACT: Did you know that the stem of broccoli has about the same amount of nutrients as the florets do? So why throw them out when VeggiePasta Spiralizers (both handheld AND tabletop) can help you easily slice ‘em up?!
For Tuna –
1 6-ounce Tuna Steak (2cm thick)
Dash of salt
Dash of Pepper
Half of a fresh orange
For Sauteed Broccoli:
1 bunch of broccoli – washed and trimmed (I used two bunches for my recipe; needed to make a big batch)
Dash of Salt
Dash of Pepper
1. Season 2cm-thick tuna steak with a dash of salt and black pepper (to taste). Sprinkle olive oil. Flip over and repeat. Flip over a few more times to coat evenly. Let marinate for 10 minutes.
2. Slice the prewashed broccoli florets off the stem (KEEP THE STEM). Slice bigger florets into smaller pieces.
3. Spiralize the broccoli stem using blade 4 or 5. Depending on your preference use one stem…or both. (I used both of my stems). *Make sure the branchy part of the stem is centered on the spiralizer, and is spiralized first.
4. Add seasoned tuna to preheated pan and cook for 1.5 minutes on each side
5. Flip over and cook for another 1.5 minutes
6. [TAKE TUNA OUT HERE if you are okay with the partly cooked core…THEN…] add spiralized broccoli stem and stir. Add a dash of salt and black pepper to taste. Continue to stir broccoli stem spirals for another 2 minutes.
7. Add broccoli florets, stir and take out cooked tuna (if you like yours cooked thoroughly like I do; if not take it out prior to adding the spiralized broccoli stem in step 6)
8. Cover and let cook till desired softness/crunchiness, stirring intermittently. (I let mine cook for another 5 minutes)
9. Squeeze the juice of half a lemon to help retain moisture
10. Serve and ENJOY! Leftovers keep really well if broccoli is not overcooked.
Options: use salmon, chicken or beef instead of the tuna.
If you’re up to more flavour sautee 2 cloves of chopped garlic before adding the spiralized broccoli stem, and also add some red pepper flakes for more of a kick.