Honey Balsamic Tuna Veggie Bowls
The ultimate quick meal, Honey Balsamic Tuna Veggie Bowls combine fresh vegetables with tender tuna in a sweet and tangy sauce. It's packed with flavor and nutrients, making it a satisfying choice for an easy weeknight dinner. You won't believe how quickly you can whip it up!
Equipment
- Skillet
- Whisk
- Peeler
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 12.5 oz Chicken of the Sea® Solid White Albacore in Water drained
- 1 tablespoon olive oil
- 1 large shallot chopped
- 1 large carrot peeled, sliced
- 8 oz fresh green beans trimmed, halved
- 1 large red bell pepper chopped
- 1 clove garlic minced or more to taste
- ¼ cup salted roasted cashews or more to taste
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ tsp chili powder or more to taste
- ½ tsp salt
- ½ tsp dried basil
- ¼ tsp dried oregano
- ¼ tsp pepper
- ½ teaspoon cornstarch
- 5-6 cups cooked brown rice or quinoa
Instructions
- Whisk together the Honey Balsamic Sauce. Set aside.
- Heat olive oil over medium high heat. Add shallot, green beans and carrots and sauté 3 minutes. Add red bell pepper and garlic and continue to cook for 2 minutes. Add tuna and Honey Balsamic Sauce and heat through.
- Continue to cook until vegetables reach desired crisp-tenderness. Stir in cashews. Serve with rice and season with additional freshly cracked salt and pepper to taste.
Notes
- Tip 1: Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop for best results.
- Tip 2: This dish freezes well! Portion out the servings and freeze for up to a month. Thaw overnight in the refrigerator before reheating.
- Tip 3: Serve with a light salad or warm crusty bread for a complete meal experience.
- Tip 4: Feel free to swap in your favorite vegetables based on the season. Zucchini, broccoli, or snap peas would be great alternatives!
- Tip 5: Make the sauce spicier by adding a dash of hot sauce or more chili powder according to your taste.