🛒Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 cup sugar snap peas
- 2 5-ounce cans of tuna in water, drained
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- 2 cups cooked white or brown rice
- Salt and pepper to taste
- Optional: sesame seeds and sliced green onions for garnish
🔧Kitchen Tools Needed
- large skillet or wok
- spatula
- small bowl
- whisk
- knife
- cutting board
📝Instructions
- 1
Heat the olive oil in a large skillet or wok over medium heat.
- 2
Add the diced onion and sauté for 2-3 minutes until translucent.
- 3
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4
Add the sliced red bell pepper, broccoli florets, carrot slices, and sugar snap peas to the skillet.
- 5
Cook the vegetables for 5-7 minutes, stirring frequently, until they are tender-crisp.
- 6
In a small bowl, whisk together the soy sauce, honey, lemon juice, and sesame oil.
- 7
Add the drained tuna to the skillet and gently break it into chunks with a spatula.
- 8
Pour the sauce over the tuna and vegetables, stirring to combine everything evenly.
- 9
Cook for another 3-4 minutes until everything is heated through and the sauce has slightly thickened.
- 10
Season with salt and pepper to taste.
- 11
Serve the stir fry over cooked rice and garnish with sesame seeds and sliced green onions if desired.
🥗Nutrition Information
⚡Calories per serving: 350
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh tuna. Sear it first in the skillet before adding the vegetables and follow the rest of the recipe as instructed.
How can I make this dish gluten-free?
To make the stir fry gluten-free, use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.
