Recipe

Tuna san choy bow

Mar 27, 2013 1:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Tuna san choy bow
  • 425 gram can tuna in oil, drained, oil reserved, tuna flaked
  • 600 gram packet frozen mixed vegetables with teriyaki flavour sachet
  • 3 cup cooked long-grain white rice
  • 200 gram bean sprouts, plus extra to serve
  • 2 eggs, lightly whisked
  • 12 small iceberg lettuce leaves
  • sweet chilli sauce, to serve

Method

Tuna san choy bow
  • 1
    Heat half the reserved tuna oil in a saucepan over high heat. Add frozen vegetables; cook and stir for 3 minutes or until they start to soften. Add flavour sachet; toss to coat. Add rice, bean sprouts and flaked tuna; toss gently until heated through.
  • 2
    Heat remaining oil in a non-stick frying pan over moderate heat. Add egg; sprinkle with salt. Cook for 1 minute or until set. Transfer omelet to a chopping board; cut into thin strips.
  • 3
    Fill lettuce cups with tuna mixture; top with omelet strips and extra sprouts. Serve drizzled with sweet chilli sauce.

Notes

You'll need to cook 1 cup rice. To prevent just-cooked rice clumping together, spread it out on a baking tray to cool. To separate lettuce leaves, hold lettuce upright on a flat surface, then bang the core down to loosen. Twist and pull out core. Separate leaves, discarding damaged outer leaves if any. If you have time, place leaves in ice-cold water, then refrigerate to crisp. Drain.

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