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, owing to their dominant
taste. So I do 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.
Ingredients
rice noodles (see
picture for amount)
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
Let’s Cook
1.
Place noodles in a large bowl.
2. Cover with boiling water. Set aside.
3.
In a wok or large pan, stir-fry the
leek or green onion until soft.
3.
Drain the tuna well and add to the wok
with the soy sauce and stir-fry another minute, or until warmed through. Reduce
heat.
4.
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: 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.
3 comments:
I love this recipe for when I'm home alone, which isn't very often. Though I'm not sure were to get coconut oil. Can you recommend a substitute?
Is pouch-stored fish any better than canned fish? Tuna is my go-to when I run out of groceries but I usually buy it in pouches because they're less messy.
Diane,
When I don't use coconut oil, I use olive. Best not to heat it to too high a temperature.
Megan,
They don't sell pouch stored fish locally, so I really don't know. Most cans have bisphenol-A in their lining, so yeah, it probably is a better choice.
Post a Comment