Pacific Crown 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!


Cook time: 20 minutes

Serves: 4





Stir fry

  • 1 can Pacific Crown Tuna Chunks in Spring Water, drained

  • 1 tablespoon olive oil

  • 1 large shallot, chopped

  • 1 large carrot, peeled, sliced

  • 8 fresh green beans, trimmed, halved

  • 1 red bell pepper, chopped

  • 1/4 cup salted roasted cashews or more to taste

  • 5 cup cooked Brown rice or quinoa (for serving)

Honey Balsamic Sauce

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 1/2 tsp EACH chili powder, salt, dried basil

  • 1/4 tsp EACH dried oregano, pepper

  • 1/2 teaspoon cornstarch



  1. Whisk together the Honey Balsamic Sauce. Set aside.

  2. 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.

  3. 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.



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