Lunch: tuna stir fry over pasta

This is what we had for lunch today. It was delicious. I used a bit of tuna tataki left over from last night’s supper but use what you have: chicken; tofu; walnuts; beef; lunch meat; whatever for protein.

Ingredients (flexible):
1 bell pepper, seeded & thinly sliced
1 wax pepper, seeded & thinly sliced
1/2 yellow onion, peeled & thinly sliced
1 clove garlic, finely diced
1/2 c fresh or frozen green beans
2 Tbsp evoo
liquid aminos or soy sauce
chili flakes
1 c uncooked rotini (or other) pasta
Put your pasta water on to boil and add a pinch of salt. While you’re waiting for the boil you can pour evoo into a skillet over high heat and let it get hot. Add onions and saute til soft, add garlic, saute for a minute or so then add the rest of the veggies.
By now the water should be boiling. Add the pasta and stir, cook according to package directions.
If your protein needs to cook for a while, add it now, if you just need to heat it through wait. Saute until veggies begin to soften but are still a nice, bright green. Season with salt, pepper, a few chili flakes and a pinch of sugar. Add enough soy or liquid aminos to make a little bit of sauce. Turn the heat off.
Drain pasta and put it in a plate or in the bottom of a bowl and top with stir fry. Enjoy!
The ingredient list is very flexible. Try adding ginger, green onions, peeled edamame, julienned carrots… the list is endless. It’s a quick, delicious lunch or a light supper.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
This entry was posted in recipes, recipes-lunch, recipes-main course, recipes-meat, recipes-vegetables. Bookmark the permalink.

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