Meal Type, Entrées

Stir Fried Ginger Scallion Tuna

Try a little tenderness. Tender stalks of baby bok choy and a kiss of ginger transport your taste buds eastward in this special dish that satisfies and delights. Fresh ginger is key, and easily grated using a microplane grater.

Total Time 4 Servings


  • 1 (5 ounce) can Genova Tuna in Olive Oil
  • 1 teaspoon fresh ginger, peeled and grated
  • 2 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 1 (12 ounce) package broccoli florets
  • 2 heads baby bok choy, leaves separated from stems
  • 1/4 cup water
  • 6 green onions, cut diagonally
  • 1/2 teaspoon toasted sesame oil
  • 4 cups cooked white rice, hot


  1. Drain tuna and place oil in a large sauté pan over medium high heat. Add ginger and garlic and cook, stirring constantly, until garlic is lightly golden.
  2. Add carrots, broccoli and bok choy stems and cook, stirring constantly for 2 minutes.
  3. Add water, reduce heat to low, cover and cook for 2 minutes.
  4. Remove cover, add bok choy leaves, green onions, tuna and sesame oil, tossing gently to combine. Cook until bok choy leaves are wilted.
  5. Serve hot over rice.