2 tbsp olive oil 6 to 8 oz fresh tuna 1 medium lemon 1 garlic clove, minced 2 oz mixed bell peppers 8 oz fresh spinach, wash and pat dry 1 oz snap peas 2 oz soya sauce 1 oz oyster sauce (optional) 1 tbsp chives, chopped salt pepper
Preheat oven at 350°F for 10 minutes. Place tuna on a flat plate and season with salt and pepper on each side.
In a medium skillet, heat 1 tbsp oil under medium to high heat. Sear tuna for 2 to 3 minutes on each side. Slice lemon in halves and place face down on the hot skillets. Place tuna on ovenproof pan, and place in oven for 5 minutes. Turn oven off and let rest.
Meanwhile, in the same skillet, add the rest of the oil, under medium heat, sweat the onions and garlic. Then add the mix bell peppers. Stir. Now, add the spinach, stir well, then cover for about 3-4 minutes. Add the soya and oyster sauces, stir well and let cook for an additional minute, adjusting seasoning.
Sprinkle with chopped chives. Serve as is or with a side of steamed quinoa, couscous or jasmine rice.
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