Kung Pao Tuna

Lynnda Cloutier


spicy, classy and a little sassy, this tuna dish has a bit of a bite to it.

pinch tips: How to Freeze Fish, Meat & Poultry




1 tbsp. soy sauce
2 tbsp. seasoned rice vinegar
1 tbsp. sake (japanese rice wine)
1/2 to 1 tsp. red pepper flakes
1 tbsp. chopped unsalted peanuts
1 tbsp. chopped green bell pepper
1 tbsp. chopped red bell pepper
1 1/2 tbsp. chopped green onion
2 cans chunk light tuna in water or albacore tuna in water, drained, 6 oz each
4 lettuce leaves, washed and patted dry, optional

Directions Step-By-Step

In a bowl, whisk together soy sauce, vinegar, sake and red pepper flakes til well blended.
Stir in peanuts, bell pepper and onion.
Gently flake and fold in tuna. Mix til ingredients are blended. Chill til ready to serve. If desired, serve in lettuce cups. Makes 4 servings.

About this Recipe

Course/Dish: Fish