Smoked Tuna over Whey Bulgar with Sautéed Mushrooms and Peppers

This is a fall-appropriate meal that I threw together with the contents of my pantry, freezer, and dwindling summer garden. I have a freezer full of smoked tuna from the summer offshore fishing season, and I picked the peppers from my garden 5 minutes before throwing them in then pan. Grains, whey, and mushroom are just ingredients I tend to always have around.

This meal is hearty, earthy, and filling. By my calculations it comes out to about 600 calories. It maybe could use more vegetables to balance it, but it’s tasty as is. Maybe save it for a cold night. Serves 1, but can be multiplied up.

Smoked Tuna over Whey Bulgar with Sautéed Mushrooms and Peppers
1/2 cup wheat bulgar (you can sub rice, polenta, or grain of your choice)
1 cup sweet whey (your favorite broth works too)
4 oz smoked Tuna (or other fish)
1 cup Padron or sweet peppers
1 cup shitake mushrooms
1 tbsp olive oil
1 tbsp butter
2 tbsp honey
1 tbsp soy sauce
salt and pepper to taste

Start by cooking the bulgar. I use the ‘absorption method’. Add liquid and grains to a pot, bring to a boil, then cover and reduce to low. Simmer 10 minutes, then turn off heat, and let rest 10 minutes.

While the grains are cooking, stem and slice the mushrooms to 1/4″ thickness. Add olive oil and butter to the pan and set to high heat. When the butter is done bubbling add mushrooms and toss immediately. The mushrooms will soak up the juice, the release their own juice, then soak that back up. The key is to keep high heat, stir occasionally, and wait until you have a nice brown sear. Remove mushrooms, and throw the peppers in the hot pan with a teeny bit more oil, salt and pepper. Cook until blistered.

Mix up honey and soy into a nice thick salty-sweet drizzling sauce. Slice fish 1/4″ thick. Bed the grains, add the fish on top, set mushrooms and peppers to the side, and drizzle everything with the soy-honey. Serve with a light bodied beer to offset the heartiness of the meal.

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