milk bread

How to Tune a Tuna

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

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!)


4 tuna steaks

Teriyaki sauce

2 tbs Chinese five-spice

sea salt


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!


1 bunch Chinese broccoli

1 small head savoy cabbage, quartered

extra virgin olive oil (evoo)

soy sauce

sea salt 


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.


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.