Chilli and garlic infusions tuna stir-fry recipe

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  • Serves 2
  • 15mins to prepare and 5mins to cook
  • 526 calories / serving
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JW ChilliGarlic Inf

The rule for any stir-fry is to have all your ingredients chopped and ready to go in the wok.

In a small bowl mix the soy sauce and honey, leave to one side.

Once you have everything ready to go place a wok or large frying pan over a high heat add the sunflower oil and sesame oil and leave until hot before adding the garlic and ginger and fry for 20-30 seconds.

Now add the spring onions, asparagus, red pepper, mangetout and pak choi and continue cooking for a couple of minutes until the vegetables soften slightly.

Pour in the soy sauce and honey mixture and noodles, continue cooking for another minute and then finally add the chilli and garlic infused tuna and cook for 20 seconds, mix, then serve with a scattering of toasted sesame seeds and the chopped coriander. Serve with lime wedges.

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  • Ingredients

  • 4tbsp soy sauce
  • 1tbsp sunflower oil
  • 1tsp sesame oil (optional)
  • 2 garlic cloves, peeled and finely sliced
  • 2cm (3/4in) piece of fresh ginger, cut into matchsticks
  • 5 spring onions, sliced
  • 1 red pepper, sliced
  • 6-8 fine asparagus spears
  • 50g mangetout, halved
  • 1 Pak Choi, cut into quarters
  • 125g (4oz) dried egg noodles, cooked and drained
  • John West Tuna Chilli And Garlic Infusions 80G
  • 1tsp toasted sesame seeds
  • 1 large medium hot red chilli, de-seeded and chopped
  • 1 tbsp coriander leaves, finely chopped
  • 1tsp clear honey
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  • Energy 2208kj 526kcal 26%
  • Fat 19.1g 27%
  • Saturates 3.6g 18%
  • Sugars 15.6g 17%
  • Salt 6.3g 105%

of the reference intake
Carbohydrate 58.8g Protein 24.5g Fibre 8.5g

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