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Tuna Stir Fry
I had some frozen tuna fillets in the freezer that were getting close to their use by date, so I needed to come up with a recipe to use them. After a bit of searching I found a tuna teriyaki recipe on kidspot and substituted about half the ingredients. What I ended up with wasn't a teriyaki stir fry, but it was still a pretty good one.
Tuna Stir Fry (Amines, Moderate Salicylate, Low Glutamates) For the sauce:80ml water1 tspn sunflower oil1 tspn crushed garlic1 tspn citric acid1 tblspn brown sugar300g frozen or fresh tuna steaks, cut into large chunks1 tspn crushed garlic4 shallots, finely sliced300g cooked noodles (udon, singapore, hokkien)300g bok choy, trimmed and sliced (leaves and stem)100g mung bean shoots1/2 cup cooked/tinned lentils300ml home made vegetable stock  Tuna Stir FryCombine the ingredients for the sauce in a medium sized bowl, add the tuna and toss well to combine.Heat a wok or large frying pan over a high heat. Add the garlic and shallots and stir fry for 2 minutes. Add the tuna, reserving the liquid. Stir fry over high heat for 1 minute or until the tuna is cooked through.Add the noodles to the tuna, along with the bok choy, mung bean sprouts, lentils, vegetable stock and reserved liquid. Cook for another two minutes, or until the vegetables are tender crisp.Transfer to bowls and serve at once. Cooking for Oscar by www.recipesforfoodintolerances.blogspot.com is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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