Salteado De Atum E Legumes (tuna And Vegetable Stir-fry)
Salteado de Atum e Legumes, or Tuna and Vegetable Stir-Fry, is a popular dish in Cape Verdean cuisine. This flavorful and healthy stir-fry is quick and easy to make, making it a perfect weeknight meal.
Ingredients
- 2 cans of tuna, drained
- 1 onion, sliced
- 2 bell peppers, sliced
- 2 carrots, julienned
- 1 zucchini, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pan or wok over medium-high heat.
- Add the sliced onion and minced garlic, and sauté until the onion is translucent.
- Add the bell peppers, carrots, and zucchini to the pan, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the drained tuna to the pan, and stir-fry for another 2-3 minutes.
- Drizzle the soy sauce over the stir-fry, and toss to combine.
- Season with salt and pepper to taste.
- Remove from heat and serve the Salteado de Atum e Legumes hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large pan or wok Cutting board Knife Wooden spoon or spatula
Tools
Stovetop
Serving suggestions
Serve the Salteado de Atum e Legumes with steamed rice or crusty bread.
Tips & tricks
Feel free to customize the stir-fry with your favorite vegetables or add a touch of spice with red pepper flakes or hot sauce.
Cost
$10