Less Salt Tuna and Potatoes
A less salt recipe made with ingredients often on hand: canned tuna, potatoes and carrots.
- Nutrition facts are for one serving.
Ingredients(Servings: 3)
Directions
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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.
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Add the oil into a pot, place in the potatoes, onion and carrot and saute the ingredients together over medium to high heat.
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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.
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Serve on plates garnished with the green beans.
Cooking Basics
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.
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.
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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