This easy stir fry bowl recipe combines albacore tuna, broccolini, carrots, swiss chard, shallots, and broccoli sprouts. Finish with a squeeze of lime, and drizzle of honey.
Weeknight meals should be simple and this tuna stir fry is the perfect combination of quick, easy and delicious!
If you’re like me you LOVE a good stir-fry. I’m completely obsessed with them. My daughter is a stir-fry fanatic so it’s something I make often. It’s so much fun coming up with new ideas and fun twists on our favorite food.
We’ve been super busy lately so I wanted a recipe that was quick to make but healthy as well. Plus it needed to be finicky kid-friendly. My kids are older but one is a bit picky.
Ingredients
- 2 cups prepared rice
- 2 tbsp olive oil
- 5 oz can white Albacore tuna
- 3 shallots diced
- 2 tbsp Tamari sauce
- 1 bunch broccolini chopped
- 1 bunch swiss chard chopped
- 1 large carrot peeled or spiralized
- 1- 2 oz broccoli sprouts
- Salt and white pepper to taste
- 1 lime optional
- 2 tsp honey optional
Instructions
- If serving over rice or noodles prepare that first and set aside.
- In a wok, or large skillet, cook the olive oil over medium-high heat till it shimmers. Toss in the tuna and shallots. Cook for about 3 to 5 minutes, stirring occasionally. Add the Tamari sauce and cook for about 2 to 3 minutes more, stirring to coat the tuna.
- Toss in broccolini and swiss chard, cook for about 3 minutes, stirring occasionally.
- Toss in carrots, cook for about 3 minutes more, stirring occasionally.
- Add the broccoli sprouts and cook for about 1 to 2 minutes.
- Remove from heat and squeeze some lime juice over it, to taste. About half a lime it plenty then use the remainder for garnish if you like.
- Plate then drizzle honey over top.
- Serve with a big old tuna loving smile!
