Name: Tuna san choy bow
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 425 gram can tuna in oil, drained, oil reserved, tuna flaked; 600 gram packet frozen mixed vegetables with teriyaki flavour sachet; 3 cup cooked long-grain white rice; 200 gram bean sprouts, plus extra to serve; 2 eggs, lightly whisked; 12 small iceberg lettuce leaves; sweet chilli sauce, to serve

Ingredients

425 gram can tuna in oil, drained, oil reserved, tuna flaked

600 gram packet frozen mixed vegetables with teriyaki flavour sachet

3 cup cooked long-grain white rice

200 gram bean sprouts, plus extra to serve

2 eggs, lightly whisked

12 small iceberg lettuce leaves

sweet chilli sauce, to serve

Method

1.Heat half the reserved tuna oil in a saucepan over high heat. Add frozen vegetables; cook and stir for 3 minutes or until they start to soften. Add flavour sachet; toss to coat. Add rice, bean sprouts and flaked tuna; toss gently until heated through.

2.Heat remaining oil in a non-stick frying pan over moderate heat. Add egg; sprinkle with salt. Cook for 1 minute or until set. Transfer omelet to a chopping board; cut into thin strips.

3.Fill lettuce cups with tuna mixture; top with omelet strips and extra sprouts. Serve drizzled with sweet chilli sauce.

You’ll need to cook 1 cup rice. To prevent just-cooked rice clumping together, spread it out on a baking tray to cool. To separate lettuce leaves, hold lettuce upright on a flat surface, then bang the core down to loosen. Twist and pull out core. Separate leaves, discarding damaged outer leaves if any. If you have time, place leaves in ice-cold water, then refrigerate to crisp. Drain.
Note

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Ingredients

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