Honey Balsamic Tuna Veggie Bowls

[Sass Muffin]

Yum.
Soon!

Honey Balsamic Tuna Veggie Bowls | Chicken of the Sea

No defrosting raw chicken, no sanitizing after handling your raw chicken, no chopping chicken – you don’t even have to dirty one utensil to prepare your protein for these Tuna Veggie Bowls!

chickenofthesea.com

 

[Sass Muffin]

This is deeeelicious!
Only thing I did differently per the recipe is did not chop the peppers, I like them sliced and a bit larger.
Also, the honey balsamic sauce doesn't need cornstarch at all.
Keeper.

 

[QSis]

INGREDIENTS

• 1 (5 oz) can Chicken of the Sea® Solid White Albacore in Water, drained
• 1 Tablespoon olive oil
• 1 large shallot, chopped
• 1 large carrot, peeled, sliced
• 8 fresh green beans, trimmed and cut into 1-inch pieces
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/4 cup salted roasted cashews, or more to taste
• 5 cups cooked Brown rice or quinoa (for serving)
• Honey Balsamic Sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon cornstarch
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper

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INSTRUCTIONS

Whisk together the Honey Balsamic Sauce ingredients (balsamic vinegar, honey, mustard, cornstarch, chili powder, salt, basil, oregano, and black pepper. Set aside.

Heat olive oil in pan over medium-high heat. Add shallot, carrots, and green beans and sauté for 3 minutes.

Add red bell pepper and garlic and continue to cook for 2 minutes. Add tuna and Honey Balsamic Sauce and heat through.

Continue to cook until vegetables reach desired crisp-tenderness. Stir in cashews.

Serve with cooked rice and season with additional salt and pepper to taste.

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