I love this tuna stir fry because I can put it together in just a few minutes, and it tastes delicious.
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Before we go on, a note about canned tuna: Fresh fish is a better option than canned fish. Tuna specifically is a predatory fish, which means it tends to have greater amounts of mercury. If you’re going with canned, then sardines would be a better choice, but they are next to impossible to cook with, because of their dominant taste. So I do occassionally use canned tuna, but I would not recommend making it a mainstay of your diet. I keep it on hand for those occasions when I’m hungry and there’s nothing much else in the house.
- rice noodles
- 1 tbsp. coconut oil
- 1 leek or 3 green onions
- 1 can of tuna packed in water
- 1 tbsp soy sauce
- A few drops of toasted sesame oil
- Place noodles in a large bowl and cover with boiling water. Set aside.
- In a wok or large pan, stir fry the leek or green onion until soft.
- Drain the tuna well and add to the wok with the soy sauce and stir-fry another minute, or until warmed through. Reduce heat.
- Strain the noodles, add to the wok along with the sesame oil and stir until mixed well.
Note: always best to add sesame oil at the end of a recipe – it can’t take the high heat so it’s better to add a small amount at the end of cooking. Note also that it’s nice to add some other green stuff, like rocket.
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