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East West Tuna Whoppers

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  Frozen chinese pea pods 7 Ounce (1 Package)
  Canned chop suey vegetables 1 Pound (1 Can)
  Cornstarch 3 Tablespoon
  Ground ginger 3⁄4 Teaspoon
  Soy sauce 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Sesame seed buns 4 , split and toasted
  Canned tuna 14 Ounce, drained and broken (2 Cans, 7 Ounces Each)
  Green onions 1 Bunch (100 gm), trimmed and sliced

1 Cook pea pods, following label directions; drain liquid into a 2-cup measure. Drain liquid from vegetables into same measure; add water, if needed, to make 1 1/2 cups.
2 Mix cornstarch and ginger in a medium-size saucepan; stir in the 1 1/2 cups vegetable liquid and soy sauce until smooth. Cook, stirring constantly, until sauce thickens and boils 3 minutes.
3 Stir in pea pods, vegetables and butter or margarine; heat slowly to boiling.
4 Place buns, cut sides up, on serving plates; spoon part of the sauce mixture over buns; top with tuna, then remaining sauce. Sprinkle sliced green onions over all.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2239 Calories from Fat 589

% Daily Value*

Total Fat 66 g101.6%

Saturated Fat 23.1 g115.6%

Trans Fat 0 g

Cholesterol 136 mg45.3%

Sodium 3600 mg150%

Total Carbohydrates 243 g81%

Dietary Fiber 28.9 g115.6%

Sugars 48.8 g

Protein 156 g311.5%

Vitamin A 309.2% Vitamin C 161.2%

Calcium 67.6% Iron 103.4%

*Based on a 2000 Calorie diet

East West Tuna Whoppers Recipe