Asian Tuna Stir Fry
Serves 2
Ingredients
- 1 tbsp runny honey
- 2 tbsp reduced sodium soy sauce
- 1 tbsp sunflower oil
- 1 tsp sesame oil (optional)
- 2 garlic cloves, thinly sliced
- 2cm piece of fresh ginger, cut into matchsticks
- 1/2 red chilli, finely chopped
- 5 spring onions, shredded
- 5 asparagus spears, sliced
- 1 red pepper, cut into strips
- 1 pok choy, cut into quarters
- 10 mangetout, sliced in half
- 125g dried egg noodles, cooked, refreshed and drained
- 1/2 80g pot of John West Infusions Chilli & Garlic Tuna
- 1 tbsp fresh coriander, chopped
- 1 tsp sesame seeds, lightly toasted
-4042-400x400.png "Infusions Tuna Chilli & Garlic")
Infusions Tuna Chilli & Garlic
Tuna with chilli and garlic-infused extra virgin olive oil. This tasty and convenient no-drain pot is perfect paired for tuna pasta - a quick, hassle-free dinner that doesn't compromise on flavour.
Step 1
In a small bowl mix the honey and soy sauce and leave to one side.
Step 2
Once you have everything ready to go, place a wok or large frying pan over a high heat and heat the sunflower oil and sesame oil.
Step 3
Add the garlic, ginger and chilli and fry for 20-30 seconds.
Step 4
Now add the spring onions, asparagus, red pepper, pok choy and mangetout and continue cooking for a further minute until the vegetables soften slightly.
Step 5
Pour in the soy sauce and honey mixture and noodles, continue cooking for another minute and then finally add the John West Infusions Chilli & Garlic Tuna and fresh coriander.
Step 6
Cook for 20 seconds, give everything a good mix and serve with a scattering of toasted sesame seeds and a little extra coriander.
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