Less Salt Tuna and Potatoes

Less Salt Tuna and Potatoes

A less salt recipe made with ingredients often on hand: canned tuna, potatoes and carrots.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 3)

Ingredients(Servings: 3)

80 g (2.8 oz.)

300 g (10.6 oz.)

1/2 stick

1 bulb

1/2 Tbsp


1/2 Tbsp


  1. Chop the potatoes and carrot into bite-size pieces. Cut the onion into wedges. Boil the green beans and cut into 3 cm (1.2 in.) lengths.
  2. Add the oil into a pot, place in the potatoes, onion and carrot and saute the ingredients together over medium to high heat.
  3. Once the oil is mixed throughout, pour in (A) and 300 ml (10.1 fl. oz.) of water, bring to a boil and simmer for 10 minutes, add in the tuna and simmer for an additional 5 minutes.
  4. Serve on plates garnished with the green beans.

Cooking Basics

Potatoes - cut into bite-size pieces

Peel, remove any eyes and cut into half. Next, cut into 3 cm (1. 2 in.) chunks. It will depend on the size, but if a potato is divided into 4 to 6 equal pieces, it usually will be bite-size.

Carrots - random cut

Peel the carrot and chop into easy-to-eat pieces while turning. For thick carrots, first cut in half lengthwise. By placing the knife in approximately the center of the previous cut and then cutting, uniform-sized pieces can be achieved.

Onions - wedge cut

Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.


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