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
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
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.