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Tuna and Vegetable Stir Fry

Diet.Chef's picture
  Carrots 8 Ounce (225 Gram)
  Corn oil 2 Tablespoon
  Onion 1 , sliced
  Mange-tout 6 Ounce (175 Gram, 2 1/2 Cups, Snow Peas)
  Baby corn 6 Ounce, halved (175 Gram, 1 3/4 Cups)
  Fresh tuna 1 Pound (450 Gram)
  Fish sauce 2 Tablespoon
  Palm sugar 1⁄2 Ounce (15 Gram, 1 Tablespoon)
  Orange 1 , zest grated finely and juiced
  Sherry 2 Tablespoon
  Cornstarch 1 Teaspoon (Corn Flour)
  Rice/Noodles 1 Cup (16 tbs) (For Serving)

1. Using a sharp knife, cut the carrots into thin sticks.
2. Heat the corn oil in a large preheated wok.
3. Add the onion, carrots, mangetout (snow peas) and baby corn cobs to the wok and stir-fry for 5 minutes.
4. Using a sharp knife, thinly slice the tuna.
5. Add the tuna to the wok and stir-fry for 2-3 minutes, or until the tuna turns opaque.
6. Mix together the fish sauce, palm sugar, orange zest and juice, sherry and cornflour (cornstarch).
7. Pour the mixture over the tuna and vegetables and cook for 2 minutes, or until the juices thicken. Serve with rice or noodles.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2035 Calories from Fat 487

% Daily Value*

Total Fat 55 g84.3%

Saturated Fat 8.7 g43.5%

Trans Fat 0.1 g

Cholesterol 172.4 mg57.5%

Sodium 3257.5 mg135.7%

Total Carbohydrates 243 g81.1%

Dietary Fiber 23.4 g93.5%

Sugars 51.9 g

Protein 132 g264.2%

Vitamin A 1000% Vitamin C 328.8%

Calcium 36.2% Iron 62.4%

*Based on a 2000 Calorie diet

Tuna And Vegetable Stir Fry Recipe