Make Tomato Tuna Rice Noodle Stir-Fry
Tomato Tuna Rice Noodle Stir-Fry
Ingredients:
- 1 can of tuna
- 1 can of white beans
- 1 can of kidney beans
- 1 cup of rice noodles
- 1 cup of cooked rice
- 2 cloves of garlic, minced
- 1 onion, chopped
- 1 tomato, diced
- 1 bell pepper, sliced
- 2 green onions, chopped
- 1 stalk of celery, chopped
- 1 carrot, sliced
- 2 eggs
- 1/4 cup of heavy cream
- 2 tbsp of soy sauce
- 1 tbsp of fish sauce
- 1 tbsp of sweet chili sauce
- 1 tbsp of mirin
- 1 tbsp of rice vinegar
- 1/2 cup of shredded cheddar cheese
- 1/2 cup of corn kernels
- 1 tbsp of sesame oil
- 1 tbsp of caviar
- 1/4 cup of white wine
- 1/4 cup of red wine
- 1/4 cup of sherry
- 1/4 cup of vermouth
- 2 tbsp of butter
- 1 tbsp of red curry paste
- 1 tbsp of tomato paste
- 1 tbsp of mustard
- 1/2 cup of Greek yogurt
- Juice of 1 lemon
- Assorted spices to taste
Instructions:
1. In a large skillet, heat sesame oil over medium heat. Add garlic and onion, sauté until fragrant.
2. Add in diced tomato, bell pepper, green onion, celery, and carrot. Cook until vegetables are slightly tender.
3. Stir in tuna, white beans, kidney beans, and corn. Cook for another 2-3 minutes.
4. Push the mixture to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked through, then mix them into the vegetable and tuna mixture.
5. Add cooked rice noodles and rice to the skillet, stirring to combine.
6. In a small bowl, mix together heavy cream, soy sauce, fish sauce, sweet chili sauce, mirin, rice vinegar, and assorted spices. Pour over the skillet mixture and stir well.
7. Add cheddar cheese and caviar, stirring until cheese is melted and everything is well combined.
8. Pour in white wine, red wine, sherry, and vermouth. Allow the mixture to simmer for a few minutes.
9. Stir in butter, red curry paste, tomato paste, mustard, Greek yogurt, and lemon juice. Cook until heated through.
10. Serve hot and enjoy your Tomato Tuna Rice Noodle Stir-Fry!