Honey Balsamic Tuna Veggie Bowls
No defrosting raw chicken, no sanitizing after handling your raw chicken, no chopping chicken – you don’t even have to dirty one utensil to prepare your protein for these Tuna Veggie Bowls!
Ingredients
- 1 (5 oz) can Chicken of the Sea® Solid White Albacore in Water, drained
- 1 Tablespoon olive oil
- 1 large shallot, chopped
- 1 large carrot, peeled, sliced
- 8 fresh green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 cup salted roasted cashews, or more to taste
- 5 cups cooked Brown rice or quinoa (for serving)
- Honey Balsamic Sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cornstarch
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
Nutrition Facts
calories
447
total fat
10.9g
saturated fat
2g
trans fat
0g
cholesterol
15mg
sodium
532mg
total carbohydrates
71g
fiber
7g
total sugars
9g
protein
17g
vitamin d
5%
calcium
6%
iron
14%
potassium
9%
Instructions
- Whisk together the Honey Balsamic Sauce ingredients (balsamic vinegar, honey, mustard, cornstarch, chili powder, salt, basil, oregano, and black pepper. Set aside.
- Heat olive oil in pan over medium-high heat. Add shallot, carrots, and green beans and sauté for 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 cooked rice and season with additional salt and pepper to taste.
Nutrition Facts
calories
447
total fat
10.9g
saturated fat
2g
trans fat
0g
cholesterol
15mg
sodium
532mg
total carbohydrates
71g
fiber
7g
total sugars
9g
protein
17g
vitamin d
5%
calcium
6%
iron
14%
potassium
9%
