Tuna and Egg Muffin
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Hawaiian Tuna Stir Fry
Serves6
Prep Time10 min
cook Time
20 min
Time to Table30 min
Bring the tastes of the Pacific home to your family!
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USED IN THIS RECIPE
Ingredients
2tbsp (30 mL) vegetable oil
1 small onion, sliced
3 stalks of celery, sliced diagonally
1 cup (250 mL) chopped assorted sweet bell peppers
1 large carrot, sliced diagonally
1/2 cup (125 mL) broccoli flowerets
1/2 cup (125 mL) snow peas
2 tbsp (30 mL) cornstarch
1/2 cup (125 mL) brown sugar
1 can (398 mL) pineapple chunks, undrained
1/2 cup (125 mL) chicken broth
1/2 cup (125 mL) vinegar
1 tbsp (15 mL) soya sauce
2 cans (142 g each) CLOVER LEAF Yellowfin Chunk Light Tuna (in water or in broth oil), drained and broken up
Salt
Chow mein fried noodles or rice
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Heat oil in large skillet. Add onion, celery, peppers, carrots, broccoli and snow peas; stir-fry 2 to 3 minutes.
- Combine cornstarch and brown sugar; add to vegetables in skillet along with pineapple and juice, broth, vinegar and soya sauce. Cook and stir until smooth and thickened.
- Add tuna and salt to taste; heat to serving temperature.
- Serve over cooked noodles or rice (prepared according to packaging instructions) .
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 230 | |
| Fat | 6 g | 9% |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.1 g | |
| Saturated + Trans | 3% | |
| Omega-3 Polyunsaturates | 0.4 g | |
| Cholesterol | 20 mg | |
| Sodium | 470 mg | 20% |
| Carbohydrate | 36 g | 12% |
| Fibre | 2 g | 8% |
| Sugar | 30 g | |
| Protein | 12 g | |
| Vitamin A | 4% | |
| Vitamin C | 70% | |
| Vitamin D | 13% | |
| Calcium | 4% | |
| Iron | 6% |
Claims per serving
| Low in Saturated Fat | Low in Cholesterol |
| Source of Fibre | Source of Protein |
| Excellent Source of Vitamin C | Source of Iron |
| Source of omega-3 | Source of Vitamin D |
