Canned Tuna Recipe – 20 Minute Thai Style Noodles
Try this quick canned tuna recipe, ready in just 20 minutes, easy enough to make after a long day at work, and tasty enough to cheer you up on a chilly January day.
Do you use pre-prepared veg? Most of us do. Is it cheating?
Nearly all of our food these days undergoes some form of processing. I was brought up to believe that pre-prepared veg is more expensive, and in many cases it is, but it does have its place. It was a long time, though, before I realised that unless you’re feeding a crowd, packets of stir fry veg save a fortune. There’s no way I could get that variety of veg for less than £2, and without wastage. It’s not cheating – it’s common sense. And a life-saver for busy evenings!
Canned Tuna Recipe
Canned tuna is another processed lifesaver. Whilst canned tuna doesn’t count as an oily fish, it’s still a nutrient-packed healthy protein, that will fill you up. It can hide in the back of the cupboard gathering dust until you need a fast turnaround or don’t have the energy to cook, when it comes into its own. We’ve all eaten tuna pasta – now try a different type of canned tuna recipe with this thai-inspired dish. Perfect for when your wallet is feeling flat but you want to show off a little…
I can’t rightly call this a stir fry as it requires very little stirring, and no frying. It’s not an authentic thai dish, but captures a little exotic Thai flavour in a package that was creamily aromatic, and so quick it was ready before the toddler had chewed his own arm off.
Lizzie
Yields 2-4
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1 family sized pack of stir fry veg
- 2 cans of tuna
- 1 can of coconut milk
- 1/2 tsp ginger
- 1/2 tsp garlic powder
- 1 lime
- 1 bunch of basil
- dried egg noodles according to appetite
Instructions
- Put all the veg into a large frying pan. Open the cans of tuna, drain them, and mix into the veg.
- Open the cocout milk and pour it in. Switch the pan onto a medium heat. Don't worry if it doesn't seem to have a lot of liquid as the vegetables will produce water as they cook.and coconut milk and switch the heat on.
- Sprinkle the spices into the pan. Zest the lime, add it and mix well. It should be starting to cook.
- Put the noodles on to boil. Rinse the basil and tear it roughly. Juice the lime.
- When the noodles are tender train them and mix them in, along with the lime juice and basil. If you wish you can reserve some basil to use as a garnish.
- Devour.
