STIR-FRIED NOODLES AND TUNA
1 5 oz canned tuna, drained
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 tablespoon red pepper flakes
½ onion, thinly sliced
1 cup cabbage, thinly sliced
1 scallion, chopped
1 tablespoons olive oil
3 cups cooked pasta noodles or lo mein noodles
Mix soy sauce, oyster sauce, sesame oil and sugar, set aside. Heat the pan over high heat and add olive oil. Add onions, cabbage, green onions, and chili flakes, and stir fry for 3-4 minutes. Add tuna and cook 1 more minute. Reduce heat and add the noodles and sauce and cook for about 2 minutes. Makes 2 servings.
TUNA PANCAKES
1 5oz canned tuna, drained
3 scallion, chopped
2 tablespoons flour
1 teaspoons salt
¼ onion, finely chopped
Olive oil for pan frying
Combine all ingredients in a bowl except olive oil and mix well. Heat the pan over medium heat and add olive oil. Drop the batter by tablespoons onto the hot pan and cook 2-3 minutes per side or until golden brown. Makes 2 servings.
TUNA ONIGIRI (rice balls)
1 5 oz canned tuna, drained
2 cups cooked sushi rice
1 scallion, finely chopped
4 tablespoons mayonnaise
1 teaspoon sriracha
1 teaspoon soy sauce
½ cup furikake
Mix mayo, sriracha, and soy sauce with tuna until well combined. Spread half of the rice on a cutting board and put the tuna mixture on top of the rice and cover it with rice. Make it round. Roll it in the furikake mix.
To learn more about our Seafood Watch practices: https://verily.cafebonappetit.com/wellness/sustainability/sustainable-seafood