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.

quick thai style tuna noodles

Long Quick Thai Style Tuna Noodles

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.

Yields 2-4

Quick Thai-style Tuna Noodles

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 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


  1. Put all the veg into a large frying pan. Open the cans of tuna, drain them, and mix into the veg.
  2. 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.
  3. Sprinkle the spices into the pan. Zest the lime, add it and mix well. It should be starting to cook.
  4. Put the noodles on to boil. Rinse the basil and tear it roughly. Juice the lime.
  5. 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.
  6. Devour.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Site Copyright © 2018 Lizzie Butterworth Click for Disclaimers and Policies