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Serves/Makes: 2 - 3

Ingredients:

• 3 1/2 ounces (100 g) canned light tuna fish, packed in water, drained and broken-up
• 1 1/2 tablespoons (22.5 mL) vegetable oil
• 3/4 cup (190 mL) celery, cut into 1-inch (2.5-cm) sticks
• 1/2 cup (125 mL) onion dices
• 1/4 cup (60 mL) sweet green pepper strips
• 1/2 garlic clove, finely minced
• 1 tablespoon (15 mL) cornstarch
• 1/2 cup (125 mL) cold water
• 2 teaspoons (10 mL) soy sauce, or to taste
• Salt, to taste
• 3/4 cup (190 mL) boiling water
• 3/4 cup (190 mL) cooked rice
• 3 tablespoons (45 mL) roasted almond slices

How to cook:

• Heat oil into a fry pan; saute together celery sticks, onion dices, green pepper strips and minced garlic, until just tender.
• Into a small bowl, mix together cornstarch and 1 tablespoon (15 mL) of the cold water.
• Pour remaining cold water and soy sauce over vegetables.
• Slowly stir in cornstarch mixture.
• Sprinkle with salt; add tuna fish.
• Simmer, stirring, until thickened.
• Make a hole in the center of the mixture.
• Pour in boiling water; add cooked rice and lightly salt.
• Mix just to wet rice.
• Cover and take away from heat; set aside for 5 minutes.
• Delicately stir rice; then mix together all ingredients.
• Garnish with roasted almond slices.

This recipe for Chinese Almond Tuna serves/makes: 2 - 3

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Main Ingredient: Tuna
Preparation Method: Pan Fried/Sauteed
Cuisine: Chinese