Entrée: China – 金枪鱼和蔬菜炒饭 ▶ Jīnqiāngyú hé shūcài chǎofàn (Tuna and Vegetable Stir-Fry)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

2 tuna fillets, sliced into thick strips
2 cups (480 ml) cooked basmati rice
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) soy sauce
1 / 2 tsp freshly ground black pepper
1 green bell pepper, sliced
1 large carrot, thinly sliced
2 green onions, chopped
Splash of water or broth to loosen sauce (optional)

Instructions

1. Heat 1 tbsp olive oil in a wok or large skillet over high heat. Add tuna strips and sear quickly 1–2 minutes per side; remove and keep warm.
2. Add remaining olive oil to the pan, then add carrot and bell pepper and stir-fry 3–4 minutes until crisp-tender.
3. Return tuna to the pan with green onions, add soy sauce and black pepper, and stir just to heat through (add a splash of water or broth if needed to create a light sauce).
4. Serve the stir-fry immediately over warm basmati rice.