Entered for safe-keeping. From Janet M King, Colton, South Dakota, as submitted to BH&G. A dressed-up can of tuna with an oriental flair.
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Units: US | Metric
- 1 teaspoon orange peel, finely shredded
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 cup celery, thinly sliced
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cup fresh pea pods, halved diagonally
- 1/2 cup bean sprouts
- 1/4 cup sliced water chestnuts
- 9 1/4 ounces canned tuna, drained and broken into chunks
- 1 orange, peeled and sectioned
- 3 cups hot cooked rice
- 1For sauce, in a small mixing bowl stir together orange peel, orange juice, soy sauce, water, ginger, and cinnamon; set aside.
- 2Stir-fry celery in melted butter or margarine for 1 minute.
- 3Add pea pods; stir-fry for 1-2 minutes or until pea pods are crisp-tender.
- 4Stir in bean sprouts and water chestnuts.
- 5Push vegetables from center of skillet.
- 6Stir sauce; add to center of skillet. Cook and stir until boiling.
- 7Stir vegetables into sauce until well coated.
- 8Reduce heat; add tuna and orange sections. Cover and cook for 1 minute or until heated through.
- 9Serve immediately with hot rice.
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Nutritional Facts for Easy Tuna-Orange Stir-Fry
Serving Size: 1 (340 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 364.0
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 4.2 g
- Cholesterol 42.7 mg
- Sodium 823.1 mg
- Total Carbohydrate 49.9 g
- Dietary Fiber 2.7 g
- Sugars 6.3 g
- Protein 21.3 g