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Recipe by Menuchah Armel

Tuna Chow Mein

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Tuna Chow Mein
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy
50 Minutes
Diets
- Pescatarian - Gluten Free

I got this recipe at a fundraising event many years ago. It’s a great recipe to use when you want a lighter, non-meat version of the classic Chinese dish. Your family might not even notice the difference.

Ingredients

Tuna Chow Mein

  • 2 tablespoons oil

  • 1 onion, diced

  • 2 stalks of celery, sliced thinly

  • 1/2 cup sliced mushrooms

  • 1 teaspoon salt

  • 1/2 cup water

Directions

1.

In a medium-sized pot, heat oil.

2.

Add onions and fry until soft and translucent.

3.

Add celery and mushrooms and stir.

4.

Add salt and half a cup water, cover, and bring mixture to a boil.

5.

Add tuna and soy sauce.

6.

Mix well and cook on low heat for 30 minutes.

7.

In a small cup, combine cornstarch and two tablespoons water until smooth. Slowly pour into tuna mixture, stirring constantly until the mixture thickens.

8.

Serve hot on a bed of rice.

Tips:

This recipe doubles and triples beautifully. Simply whip up a large batch and freeze the leftovers!

Credits

This recipe is excerpted with permission from Straight To the Plate: A new cookbook with quick and tasty recipes, wholesome and accessible ingredients, for that special day… and every day! Go to straighttotheplate.net for more information.

Recipe tags

fish freezer-friendly Menuchah Armel mushrooms stovetop Straight to the Plate tuna weeknight dinner
Tuna Chow Mein

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