Spicy Tuna Cabbage Stir-Fry
Spicy, umami, and salty Tuna and Cabbage stir-fry for a quick and healthy delicious meal. This recipe only needs a few ingredients and will go easy on your wallet too.
- 1 1/2 tablespoon coconut oil/canola oil/vegetable oil
- 3 pieces of cinnamon about 3-inches long each*
- 1 small pandan leaf cut into pieces (optional but recommended)
- 4 large garlic cloves roughly chopped
- 1 sprig of curry leaves (optional but recommended)
- 4.5 ounces canned yellow fin/albacore tuna in oil* (4.5 oz = 1 small can)
- 1 serrano pepper sliced into thick diagonal pieces
- 1/3 of a medium cabbage cut into small bite size pieces
- 1/2 of a yellow onion diced
- 2 tablespoons chili flakes (adjust to your spice level)
- 1/2 tablespoon coarse ground black pepper
- 2 teaspoons light or regular soy sauce (DO NOT use dark soy)
- salt to your taste
- 1 medium tomato cut into wedges
heat a wok or a frying pan on medium heat. Add oil.
When the oil is heated add cinnamon sticks, pandan leaves, garlic, and curry leaves. Saute until garlic starts to turn lightly golden on the edges.
Then add tuna and break it into pieces with the spoon. Mix well with the oil and let it fry for about a minute.
Add chilies, cabbage, onions chili flakes, and black pepper and mix well. Cook for about 1- 2 minutes, while mixing from time to time until the cabbage starts to wilt down.
Add soy sauce and salt to your taste. Mix everything. Add tomatoes, mix, and turn off the heat. Serve with rice and a fried egg.
- I use true Ceylon cinnamon which is mild in flavor and not too lycoris. If you use Chinese/Indian cinnamon, the most common type in the US, 1 piece would be enough. Otherwise, it would be too strong.
- You can also use albacore or any variety of tuna of your choice but make sure it's in oil, not in water or brine.
