**This is a sponsored post in collaboration with Chicken of the Sea. All thoughts and opinions are my own.
Tuna Satay Noodle – A protein packed, Omega-3 rich that only takes 10-minutes to make from start to finish!
I can’t even believe we are already gearing up for a new year? With that, like most of you, I’m kick starting the year with some clean eats after the holiday onslaught of indulgent foods.
You are going to love this recipe. It’s easy to incorporate into so many meal plans! To start, you’ll need few Chicken of the Sea cans of Chunk Light tuna. The new improved taste and texture gives every meal you add it to more chunks of goodness. From here you can tweak the recipe as needed – like swap out the peanut butter for cashew butter, the soy sauce for Bragg liquid aminos, not a bok choy fan, use spinach —you see where I’m going? this is a highly customizable recipe.
But my most favorite part of the recipe is that the tuna is dolphin safe and each can has a unique code that makes it traceable from ocean to plate. I love it when healthy food is responsibly sourced like this.
Yay to this and to more tuna-centric recipes like this. For more tuna recipe inspirations, click here. And don’t forget to share some of your favorites with everyone else in the below comment section .
Tuna Satay Noodles
- 2 5oz. Chicken Of The Sea Chunk Light Tuna
- 8 ounces dry rice noodles
- 3 tablespoon cooking oil
- 1 large leek, (white part only) thinly sliced
- 2 garlic cloves, thinly sliced
- 3 small bok choy
- 1 1/2 cups match stick sliced carrots
- 2 tablespoons hot water
- 4 tablespoons chunky peanut butter
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon sea or kosher salt
- 3 serrano peppers, thinly sliced
- 3 red jalapeños, thinly sliced
- 1/4 cup chopped green onions
In a large bowl, soak the dry rice noodles in warm water for 5-8 minutes; set aside. In a medium bowl, whisk together the hot water, peanut butter, dark soy sauce, oyster sauce, honey, five-spice powder, salt and set aside.
Heat 1 tablespoon of oil until it sizzles. Add tuna and quickly sauté until warm, about 30 seconds. Transfer tuna to a plate and set aside.
Return pan to medium high heat and add remaining 2 tablespoons of cooking oil, heat until oil starts to sizzle. Add the leeks, cook until softened about 2 minutes. Add garlic and cook for another 30-seconds. Add the bok choy and carrots and cook until softened about another 2-3 minutes. Turn heat to high and add in the soy sauce mixture and cook until sauce just starts bubble around the edges. Drain the rice noodles and add it to the pan. Cook for 1-2 minutes or until the rice noodles are cooked.
Remove from heat, toss in tuna and serve immediately with garnishing.
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