Tasty tuna meets the classic flavors of kung pao for a spicy, crunchy lunch or snack.
Cook time: 30 minutes
2 cans Pacific Crown Tuna Chunk in Spring water, drained
2 tablespoons seasoned gluten free rice vinegar
1 tablespoon soy sauce
2 1/2 teaspoons sake (Japanese wine)
1/4 to 1/2 teaspoon red pepper flakes
1 tablespoon unsalted peanuts, chopped
1 tablespoon green bell peppers, chopped
1 tablespoon red bell peppers, chopped
1 1/2 rounded tablespoon green onions, chopped
In bowl, whisk together soy sauce, rice vinegar, sake and pepper flakes until well blended.
Stir in peanuts, bell peppers and onions.
Gently flake and fold in tuna.
Mix until all ingredients are blended.
Chill until ready to serve
Serving Size 1/4 of recipe; Calories 108; Calories from Fat 22; Saturated Fat 0.2; Carbohydrates 3.7; Fiber 0.4; Sugars 2.7; Protein 17.2; Cholesterol 31.3; Sodium 707.2; Vitamin A 1%; Vitamin C 7%; Calcium 1%; Iron 1%;