It was something I regularly ate when I first set out on my own at the tender age of 18 because it was cheap. I can barely stand tuna fish salad now. I think I hit the lifetime limit.
Which is probably why I found it in the back of a cupboard.
It was lunchtime and I wanted something easy and quick. I started poking around the kitchen to look for ingredients that were not tuna salad or any way shape or form of tuna casserole. I had a few little odds and ends in the refrigerator and I figured that this was a good opportunity to combine the ingredients into a recipe, throw it onto the wall, and see if it sticks.
A quick and easy lunch or cleaning out the pantry or both recipe!
Metaphorically specking. I do not recommend you toss cooked food onto the wall.
It is messy.
Let’s stir fry!
All of the measurements in this recipe are approximate. I know how some of your absolutely hate that and I’m sorry to do this to you. Like I said, I was improvising to use up ingredients that weren’t enough to make a family meal and a little generous for making a meal for one. Guess what I had for lunch the following day?
Ingredients:1 can or pouch of tuna fish
1 small onion chopped
2 – 4 minced cloves of garlic depending upon the size of the clove and your preference. I’m firmly in the more garlic more better camp.
1/4 cup peas – more of less depending on preference
1/2 cup spinach – I used fresh but frozen or canned will work too
1/2 to 1 teaspoon chili powder – or more or less depending how spicy you like your food.
Olive oil – other plant based oils will work too
Linguini or the pasta of your choice
Salt and pepper to taste if desired
1. Over medium heat, sauté the onions and garlic in the olive oil.
2. Add the peas, spinach, and tuna fish to the frying pan and season with the chili powder and salt/pepper as desired. I’m a wuss when it comes to hot food. I didn’t crank up the spicy heat but you might!
3. Mix the ingredients together and sautee until the onions are translucent and the rest of the ingredients are heated through. This shouldn’t take very long.
4. Serve on a bed of linguini or the pasta of your choice. I’m using linguini here because I wanted to use the last bit up.
5. Optional: I added a bit of dairy free cheese to the top basically to use that up too.
I added a sprinkle of nutritional yeast to the dairy free cheese to bump up the cheese flavor. It helped quite a bit.
I don't think the cheese added much to the finished dish but that might be more of how I think the taste of most dairy free cheeses are an abomination to cheese than anything else (silently cursing my food allergy.) Real cow’s milk cheese might taste better. Or not. It’s up to you.
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