Kimchi Tuna Soup
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Spicy Thai Chili Tuna with Quinoa
Serves2
Prep Time1 min
Cook Time
4 min
Time to Table5 min
Who said fusion cuisine has to be complicated! This South American-Asian blend of grains and spice will leave you wanting more.
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USED IN THIS RECIPE
Ingredients
2/3 cup Red quinoa
1 can (142 g) Clover Leaf® Flaked Light Tuna - Spicy Thai Chili
1 Lime
1 Sweet mango, ripe, small to medium size, chopped
1 Green onion, sliced
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Put a kettle on to boil. Pour the contents of the kettle into a large saucepan.
- Bring back to a boil and add quinoa. Reduce to simmer and cover. Cook for 2 minutes. Drain if necessary.
- Meanwhile, heat up the Flaked Light Spicy Thai Chili tuna in a sauté pan.
- Add juice of a lime to the quinoa. Stir in the tuna, mango, and green onion.
- Serve immediately.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 470 | |
| Fat | 11 g | 15% |
| Saturated Fat | 1 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 5% | |
| Carbohydrate | 74 g | |
| Fibre | 8 g | 29% |
| Sugar | 31 g | 31% |
| Protein | 23 g | |
| Cholesterol | 20 mg | |
| Sodium | 260 mg | 11% |
| Potassium | 800 mg | 17% |
| Calcium | 50 mg | 4% |
| Iron | 3.5 mg | 19% |
Claims per serving
| Low in Saturated Fat | Very High Source of Fibre |
| Excellent Source of Protein | Source of Calcium |
