Tuna Stir Fry

I had some frozen tuna fillets in the freezer that were getting close to their use by date, so I needed to come up with a recipe to use them.  After a bit of searching I found a tuna teriyaki recipe on kidspot and substituted about half the ingredients.  What I ended up with wasn’t a teriyaki stir fry, but it was still a pretty good one.

Tuna Stir Fry (Amines, Moderate Salicylate, Low Glutamates)

  • For the sauce:
    • 80ml water
    • 1 tspn sunflower oil
    • 1 tspn crushed garlic
    • 1 tspn citric acid
    • 1 tblspn brown sugar
  • 300g frozen or fresh tuna steaks, cut into large chunks
  • 1 tspn crushed garlic
  • 4 shallots, finely sliced
  • 300g cooked noodles (udon, singapore, hokkien)
  • 300g bok choy, trimmed and sliced (leaves and stem)
  • 100g mung bean shoots
  • 1/2 cup cooked/tinned lentils
  • 300ml home made vegetable stock
Tuna Stir Fry
  1. Combine the ingredients for the sauce in a medium sized bowl, add the tuna and toss well to combine.
  2. Heat a wok or large frying pan over a high heat.  Add the garlic and shallots and stir fry for 2 minutes.  Add the tuna, reserving the liquid.  Stir fry over high heat for 1 minute or until the tuna is cooked through.
  3. Add the noodles to the tuna, along with the bok choy, mung bean sprouts, lentils, vegetable stock and reserved liquid.  Cook for another two minutes, or until the vegetables are tender crisp.
  4. Transfer to bowls and serve at once.
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2 Responses to Tuna Stir Fry

  1. Oscar's Mum says:

    Thanks for visiting my blog. Being able to share ideas with other parents in the same situation is exactly why I started it.

  2. Lauren says:

    Hi Oscar's mum,
    I have 3 young kids with salicylate intolerances. My sister put me on to your site. Thanks for blogging. I like this recipe, I have never thought about throwing lentils into a stir fry. So simple. Thanks.