Kung Pao Tuna

Lynnda Cloutier


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


★★★★★ 1 vote



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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

How to Make Kung Pao Tuna


  • 1In a bowl, whisk together soy sauce, vinegar, sake and red pepper flakes til well blended.
  • 2Stir in peanuts, bell pepper and onion.
  • 3Gently flake and fold in tuna. Mix til ingredients are blended. Chill til ready to serve. If desired, serve in lettuce cups. Makes 4 servings.

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About Kung Pao Tuna

Course/Dish: Fish

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