Ingredients

Serving 3/4 cup, Exchanges 1 lean meat, 1/2 starch, 82 calories. Vegetable cooking spray
1 med. sized sweet red or green
pepper, coarsely chopped
8 green onions, cut into 1/2″ slices
1 clove garlic, minced
1 C. diagonally sliced celery
1 (8 oz.) can sliced water chestnuts,
drained
5 oz. fresh snow pea pods
2 oz. mushrooms, sliced
1 Tbsp. cornstarch
3 Tbsp. reduced sodium soy sauce
3 Tbsp. water
1 Tbsp. vinegar
1/4 tsp. ground ginger
2 (6 1/2 oz.) cans tuna in water,
drained & flaked

Cooking Instructions

1. Coat a large, heavy skillet with cooking spray; heat at medium heat for 2 minutes. Add pepper, green onions, and garlic; stir fry 15 seconds. Add celery, water, chestnuts, peas and mushrooms. Stir fry 1 minute or until vegetables are crisp tender. (Do not overcook.) 2. Combine cornstarch and next 4 ingredients, stirring until dissolved; add to skillet or wok. Cook over high heat, stirring frequently until sauce is slightly browned. Add tuna, stirring to coat well. NOTE: Stir Fried Tuna may be served over hot cooked rice that has been cooked without salt or fat. (Check exchange lists for value on rice.)
 
 
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