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Albacore Tuna Stir Fry

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A quick and colorful stir fry featuring tender albacore tuna, crisp vegetables, and a savory ginger-garlic sauce. Serve it over warm rice or noodles for a protein-packed dinner ready in about 30 minutes.

Ingredients

  • 1 1/2 lb albacore tuna steaks, cut into bite-sized cubes
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 medium carrots, thinly sliced
  • 1 cup sugar snap peas
  • 3 green onions, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 2 tablespoons neutral cooking oil
  • 1/4 teaspoon black pepper
  • Red pepper flakes or chili sauce, optional
  • Sesame seeds, optional
  • Cooked rice or noodles, for serving

Instructions

  1. Pat the albacore tuna dry and cut it into bite-sized cubes. Season lightly with black pepper and set aside while preparing the vegetables and sauce.
  2. Whisk together the soy sauce, sesame oil, rice vinegar, honey or brown sugar, cornstarch, and water in a small bowl until smooth.
  3. Heat a large skillet or wok over medium-high to high heat and add the neutral cooking oil.
  4. When the pan is hot, add the tuna in a single layer. Sear quickly, turning as needed, until browned on the outside. Transfer the tuna to a clean plate to prevent overcooking.
  5. Add the broccoli, carrots, and bell pepper to the same skillet. Stir fry for several minutes until they begin to soften but remain crisp.
  6. Add the sugar snap peas, garlic, and ginger. Stir fry briefly until the garlic and ginger are fragrant.
  7. Whisk the prepared sauce again and pour it into the skillet. Stir continuously until the sauce heats and thickens.
  8. Return the tuna to the skillet and gently toss with the vegetables and sauce. Cook only until the tuna reaches the desired doneness and an appropriate food-safe temperature for the tuna being used.
  9. Remove from the heat and garnish with sliced green onions, optional sesame seeds, and optional red pepper flakes or chili sauce.
  10. Serve immediately over warm rice or noodles.

Notes

  • Zucchini, mushrooms, bok choy, green beans, asparagus, cabbage, baby corn, or water chestnuts can be substituted for or added to the vegetables.
  • For extra heat, add sriracha, chili garlic sauce, fresh chili, or additional red pepper flakes.
  • For a citrusy variation, add fresh lime juice before serving or add lime or orange zest to the sauce.
  • For a gluten-free version, replace regular soy sauce with gluten-free tamari and verify that other packaged sauces are gluten-free.
  • Serve with jasmine rice, brown rice, rice noodles, quinoa, or cauliflower rice.
  • Drained canned albacore tuna can replace fresh tuna. Fold it into the vegetables and sauce near the end and heat only until warmed through.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days, preferably keeping rice or noodles separate.
  • Reheat gently in a skillet with a splash of water or microwave in short intervals to minimize overcooking the tuna.

Nutrition

Find it online: https://thefamilycooking.com/albacore-tuna-stir-fry/