Simple Tuna and Rice Faux Stir Fry Salad

Feb 02, 2006 by Lumpy | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 3

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  • Bunch of green onions
  • about two thumbs worth ginger
  • (about the size of a fist) Broccoli Crown
  • Medium White Onion
  • Red Pepper
  • Half a Red Cabbage
  • 4 cans Tuna
  • 1lb bag of rice
  • Chili Garlic Sauce
  • Soy Sauce (reduced Sodium)
  • Sesame Oil
  • Rice Wine Vinegar
  • one bulb Garlic
  • Chili Powder
  • 1 lime
  • Black Pepper

Step 1

You need a bowl, a pot, a heat source, and a spoon. That's it.


Step 2

First up, drain all the cans of Tuna, place in bowl and add: 6 Tbspn Soy Sauce (Mmmm... even the reduced is full of salty goodness) 4 Tbspn Rice Wine Vinegar 2 Tbspn Sesame Oil 1 Tbspn Garlic Chili Sauce 1 Tbspn Lime Juice


Step 3

Next up, we will make rice. Take one cup of rice, put in the pot... take the SAME measuring cup (don't switch to a liquid one!) and add two cups of water. Bring to a boil, and as soon as it gets going good, cover and drop the heat to low (bordering on VERY low.) After 15 minutes, remove from heat, and don't lift the lid or do anything to it for 10 more. You will then have rice.


Step 4

Since you have time to kill while the rice is cooking, you might as well chop up your veggies! Chop up the whole onion, the pepper, broccoli, and the ginger. I used two cloves of garlic (use more if you like) about 1/8th of the cabbage, and two green onions.


Step 5

Since we only have one pot, plate your rice. Pro Tip: rinse out one of your Tuna cans to mold the rice and gain extra presentation points!


Step 6

Rinse out the pot, and put on med-high heat. Add the cabbage and broccoli, plus a couple tablespoons of water, and stir like for 1 -2 minutes. Note we are not using oil... thus you must stir like crazy.


Step 7

Next up, add the onions, garlic and ginger while you continue stirring. Cook for another 3 - 4 minutes.


Step 8

Dump in the rest of the veggies, cook for another minute or two (you should be feeling the burn in your stirring arm by now) and then add 1/2 a cup of water and 1 Tbspn of chili powder. Use your spoon to scrape up anything burned to the bottom of the pan. Keep this cooking, stirring not as much as before, but still semi-frequently, until the water is almost all cooked away. This steams the veggies a bit, and makes the cooked but still crispy.


Step 9

At this point, dump in the Tuna and any extra marinade that is left in the bowl. Add black pepper to taste, stir to combine, reduce the heat to low, and let it go for another 5 minutes or so.


Step 10

Now that it's nice and hot, it's time to eat!! Sure, it looks ugly, but it's good. Since you have extra green onions, pretend you are a celebrity chef and garnish! Mix the leftover rice and tuna / veggies together, and keep it for later, as it doubles as one heck of a cold rice salad.

Now that you have learned how to make simple tuna and rice faux stir fry salad, please be sure to view these other seafood recipes. Also, you will love these American recipes.


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