Tuesday, 24 June 2014

Tuna Stir Fry

This is a meal which is perfect for the hot summer evenings. When we have glorious sunshine the last thing I want to do is to stand at a hot oven cooking a big meal.

This is not only a quick, easy meal but is also extremely healthy, light and a great way to have some of your recommended 5 a day.

This is what I did...

Tuna Stir Fry


1 Pak choi, sliced
150g mangetout
1 yellow pepper, sliced
150g baby sweetcorn, halved
1 red onion, sliced
150g mushrooms, sliced
2 carrots, grated
250g beansprouts
1 185g tin of tuna, drained and flaked
Olive oil
180mls pack of plum and hoisin sauce


1 - Heat 2 tablespoons of olive oil in a wok until very hot

2 - Place all of the vegetables apart from the beansprouts in the wok and stir fry for 10 minutes or until the vegetables are starting to soften

3 - Add the flaked tuna and mix

4 - Mix in the beansprouts and stir fry for a further 5 minutes

5 - Pour over as much or as little of the plum and hoisin sauce, stir fry for a further few minutes until the sauce has heated through and serve immediately

This is a delightfully colourful meal, which is ideal for summer!

It can be enjoyed as it is or to make it go further serve with Chinese snacks such as spring rolls.

Enjoy x

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