in Recipes

Tuna fried rice with vegetables

updated

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Ingredients for 6 servings:

  • 200 g rice
  • 100g quinoa
  • 185 g peas
  • 3 cans of tuna in oil (160 g each)
  • 150 g kidney beans
  • 115 g broccoli
  • 110 g corn
  • 40 g cashew nuts
  • e.g. sesame
  • 7 tbsp soy sauce

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Cook the rice and quinoa in salted water, then let cool. Chop the broccoli and drain the corn, beans, and tuna, reserving the oil. Heat the tuna oil in a wok or large skillet, then sauté the rice and quinoa mixture vigorously over medium heat for about 5 minutes. Stir in the broccoli, beans, peas, and corn and sauté for another 5 minutes. Finally, fold in the shredded tuna, cashews, and sesame seeds, and mix thoroughly with another 7 tablespoons of soy sauce. Serve and garnish with more sesame seeds, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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