For catering menu the slaw: 1 cup thinly sliced Napa cabbage 1/2 cup thinly catering menu sliced red

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If you re looking for a heart-healthy alternative that has plenty of protein power, yellowfin tuna steaks are a great, low-fat option. Sourced catering menu from Soho Foods, catering menu LLC , the handline-caught and Monterey Bay Aquarium (MBA) Green-rated Best Choice tuna falls right in line with Hy-Vee s Responsible Choice initiative when it comes to traceability and quality.
For the dressing: 1/4 cup olive oil, divided 3 tbsp minced catering menu ginger 1 tbsp minced garlic 2 tbsp brown sugar 5 tbsp soy sauce 4 tbsp mirin or white wine 1 tsp sesame oil 1/4 cup rice wine vinegar Salt and pepper, to taste
For catering menu the slaw: 1 cup thinly sliced Napa cabbage 1/2 cup thinly catering menu sliced red cabbage 1 cup julienned carrots 1/4 cup thinly sliced red onion 1/2 cup thinly sliced red bell pepper 1/2 cup thinly sliced bok choy 1/2 cup bean sprouts 1/2 cup julienned catering menu snap peas 1/2 cup julienned green onions
All you do Place a thick-bottomed frying pan on medium-high heat, until very hot. Add 2 tablespoons oil, and sear the tuna steaks for about 2 minutes per side (medium-rare), or until desired doneness is reached. Remove tuna from the pan and chill until ready to serve. In a small saucepan,n add 2 tablespoons olive oil, ginger and garlic; sauté until lightly brown. Add brown sugar, soy sauce and mirin. Simmer for 5 minutes and remove from heat. When cool, whisk in remaining 2 tablespoons olive oil, sesame oil and rice wine vinegar; set aside. In a large bowl, combine all vegetables; catering menu slowly add enough dressing to lightly coat the slaw; season to taste with salt and pepper. To serve, slice tuna steaks on the bias, and plate each with equal amounts of slaw.
Chef catering menu Andrew Kintigh started his culinary career at the age of 14, working at a catering company in NW Iowa. Andrew pursued his passion for cooking at the Art Institutes International catering menu Minnesota. He earned an Associate s degree catering menu in Culinary Arts and a Bachelor s degree in Culinary Management. With over a decade catering menu of experience, catering menu Andrew has worked at a few of Minneapolis favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing catering menu his creative recipes to the family table.
It is Hy-Vee s intent to sell high-quality seafood that not only is safe for consumption but also is harvested or raised in a manner that provides for its long-term viability (sustainability) while minimizing damage to the environment and other sea life.