Asian-style pasta with tuna, toss in peanut-flavored sauce and topped with wansoy and bean sprouts.

Stir Fried Tuna and Spaghetti in Peanut Sauce


1 – 184 grams Century Tuna Chunks in Vegetable Oil, drained,
reserve oil for sautéing
1/2 cup sliced onion
2 teaspoons chopped garlic
1/2 cup carrot strips
1/4 cup green bell pepper strips
1 cup bean sprouts
1/4 cup rice wine
2 teaspoons chili garlic paste
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
1/4 cup chicken broth or water
600 grams cooked spaghetti noodles (from 300 grams uncooked)
1/4 cup coarsely shopped peanuts
1/4 cup chopped wansuy (cilantro)


Heat a large stir-fry pan or wok. Add oil from tuna. Stir-fry onion, garlic, carrot, bell pepper, bean sprouts and tuna. Pour in rice wine. Cover and allow to cook to 2 minutes. Strain vegetables and tuna from pan, set aside. In the same pan, add chili-garlic paste, peanut butter, soy sauce, salt, pepper and sugar. Add chicken broth then allow to boil. Stir in cooked spaghetti. Add stir-fried tuna and vegetables. Toss until heated through. Stir in peanuts and wansuy before removing from heat. Serve immediately.

Makes 5-6 servings.

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