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Plum Tuna

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Submitted by rc

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
CUP ML PLUM JAM *
2 3E+1
TABLESPOONS ML CORNSTARCH
¼ 59
CUP ML WATER
¼ 1.3
TEASPOON ML GINGER
ground
1 1
CLOVE CLOVE GARLIC
minced
1 237
CUP ML WATER
½ 2.5
TEASPOON ML SALT
to taste
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML APPLE CIDER VINEGAR
2 2
CANS CANS TUNA
drained and chunked
1 1
X X RICE
cooked *
1 1
X X NUTS
chopped *

Directions

Put the jam in heavy pan.

Mix cornstarch and ¼ cup pater and blend into the jam.

Add ginger, garlic, water, salt, soy sauce, and vinegar and cook, stirring constantly, until thickened.

Add tuna and heat. Serve over mounds of hot cooked rice and serve little side bowls of chopped nuts, parsley, and coconut to sprinkle over the top, if desired.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 188 3% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 527mg 22%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 2%
Sugars g
Protein 33g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Sugar-Free
 

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