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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