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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!

Total Time

30 minutes

Servings

4 servings

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

Instructions

  1. Whisk together the Honey Balsamic Sauce ingredients (balsamic vinegar, honey, mustard, cornstarch, chili powder, salt, basil, oregano, and black pepper. Set aside.
  2. Heat olive oil in pan over medium-high heat. Add shallot, carrots, and green beans and sauté for 3 minutes.
  3. Add red bell pepper and garlic and continue to cook for 2 minutes. Add tuna and Honey Balsamic Sauce and heat through.
  4. Continue to cook until vegetables reach desired crisp-tenderness. Stir in cashews.
  5. Serve with cooked rice and season with additional salt and pepper to taste.

In this Recipe:

Solid White Premium Tuna in Water

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