Thank you Chicken of the Sea® for sponsoring this post. All opinions are my own.
QUICK AND EASY, FLAVOR AND TEXTURE PACKED, SATISFYING AND HEALTHY HONEY BALSAMIC TUNA VEGGIE BOWLS WITH CASHEWS ON YOUR TABLE IN 20 MINUTES!
Stock up on tuna so you can make these heart healthy DE-LISH bowls at a moment’s notice! You are going to be shocked at just how much you crave this deliciousness!
I love a good quick and easy walk-in-the-door-last-minute-meal but all too often those come with a not-so-healthy or not-as-flavorful price attached. Not these Honey Balsamic Tuna Veggie Bowls!
These Honey Balsamic Tuna Veggie Bowls have it all from sweet and tangy, spiced Honey Balsamic Sauce to customizable crisp tender veggies to lean, protein packed tuna, to crunchy roasted cashews all served on a bed of brown rice or quinoa. Can I get a “mmmmmmmmmmm?!”
So while these Honey Balsamic Tuna Veggie Bowls are perfect to celebrate Heart Health Month, they are so wonderfully crave worthy, they are destined to become your ultimate go-to, back pocket dinner your whole family will love – and you can whip up in a flash!
The deliciousness of these Honey Balsamic Tuna Veggie Bowls far exceeds their effort thanks to the use of Chicken of the Sea’s® EZ-Open Cans. No defrosting raw chicken, no sanitizing after handling your raw chicken, no chopping chicken – you don’t even have to dirty one utensil to prepare your protein – simply pop open your EZ-Open Tuna Can, and your ideal low fat protein is ready in 20 seconds. Hallelujah.
Next, whisk together your delectable Honey Balsamic Sauce ingredients – honey, balsamic, Dijon and a few hand picked spices: chili powder, dried basil, dried oregano, salt and pepper, which you then set aside while you sauté your veggies.
Feel free to use whatever veggies you have on hand (because these are the most convenient meal ever), which you will sauté with shallots and garlic. Next, add your Chicken of the Sea® Solid White Albacore and Honey Balsamic Sauce and heat through.
Finally, stir in cashews and serve with rice or quinoa. DOES IT GET ANY EASIER?! I. think. not. I am convinced you will be giddy at the ease and deliciousness of these Honey Balsamic Tuna Veggie Bowls with every guilt-free satisfied bite.
After you try Chicken of the Sea’s® EZ-Open Cans, I think you’ll agree they are the most ridiculously convenient and easy way to add protein to just about everything, which is a huge win-win because not only is Chicken of the Sea’s® seafood low in saturated fat, cholesterol and calories but is a natural source of heart-healthy omega-3 fatty acids (found predominantly in deep-sea saltwater fish), protein, selenium and vitamin D.
In fact, that is why the American Heart Association and the American Medical Association counsel consumers to eat fish at least twice a week to improve your overall health and the Journal of the American Medical Association says eating fish reduces the risk of death from coronary disease – the single largest killer of Americans – by 36 percent!
Without Chicken of the Sea®, I would be nowhere near that heart healthy goal. Thankfully, along with their variety of incredible products, Chicken of the Sea® is making eating more seafood more convenient, more fun AND more delicious by providing five new virtual cards posted on its social channels and website each week offering healthy tips and tricks and RECIPE suggestions to stay healthy in the new year.
I’m drooling over Chicken of the Sea’s diverse selection of recipes, some of which include Lemon Pepper Quinoa Salad, Sweet and Spicy Wild Rice Salmon Lettuce Cups, Tropical Tuna Stuffed Avocados, Sriracha Salmon, Edamame, Brown Rice Wrap and so much MORE! They are also offering an amazing chance to win Chicken of the Sea® FOR A YEAR as well as a $100 VISA gift card by entering their #EatMoreSeafood Sweepstakes (details below). Good luck, now GO FISH!
WANT TO TRY THESE 20 MINUTE HONEY BALSAMIC TUNA VEGGIE BOWLS?
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20 Minute Honey Balsamic Tuna Veggie Bowls
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Ingredients
Stir Fry
- 1 2.5 oz. Chicken of the Sea® Solid White Albacore in Water in EZ-Open can, drained
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 1 large carrot, peeled, sliced
- 8 oz. fresh green beans, trimmed, halved
- 1 red bell pepper, chopped
- 1 garlic clove, minced or more to taste
- ¼ cup salted roasted cashews or more to taste
Honey Balsamic Sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ tsp EACH chili powder, salt, dried basil
- 1/4 tsp EACH dried oregano, pepper
- 1/2 teaspoon cornstarch
Serve with
- 5-6 cups cooked Brown rice or quinoa
Instructions
- Whisk together the Honey Balsamic Sauce. Set aside.
- Heat olive oil over medium high heat. Add shallot, green beans and carrots and sauté 3 minutes. Add red bell pepper and garlic and continue to cook for 2 minutes. Add tuna and Honey Balsamic Sauce and heat through.
- Continue to cook until vegetables reach desired crisp-tenderness. Stir in cashews. Serve with rice and season with additional freshly cracked salt and pepper to taste.
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Lisa says
I am very limited on the foods I can eat. Due to a special (anti-inflammatory) medical diet. I feel like I eat the same 3 things all the time. This recipe is actually one full of foods I can eat (minus red pepper)! Most of the time, I can’t eat anything with a sauce, because they are so full of sugars and gluten– but I can eat (pure) honey! So I am able to try this. I’m so excited for this recipe. Thank you!!!
Jen says
YAY!!! I’m so happy this is something you can eat Lisa! Hopefully you will be able to use the honey balsamic sauce on all sorts of other food combinations! xo
Diane says
I made this recipe and had it over quinoa, we both loved it but next time I plan on doubling the delicious sauce so there is more to coat the veggies and tuna and to mix in with the rice or quinoa.I did notice that in the list of ingredients that garlic isn’t included but in the directions it says to add the garlic when adding the red pepper. I used one large chopped clove but I was wondering what you usually do. Thank you for all of your great recipes!
Jen says
Hi Diane, these sound delicious over quinoa and extra sauce is always a good thing! Thanks for pointing out the garlic was missing – I usually use one garlic clove as well and have corrected the recipe. Thanks!
Margaret says
Hi Jen!
Yet another great recipe to add to my Carlsbad Cravings collection! Tried it, loved it! So nice to find a canned tuna “healthy” recipe. I also, may double the sauce even though there was plenty it was just so yummy! Thanks for giving me new and delicious recipes. After cooking the same old ones for over 45 years my husband and I are both enjoying the new and exciting flavors you put in every new dish. Only one complaint, kind of, when I print your recipe your name or Carlsbad Cravings is not included anywhere on the page. So often when I go through printed recipes I look for the name and select by that. And since you are my favorite!!!!!! It doesn’t kill me to write it on the page but just thought you should know!! Hugs and thanks!
Jen says
Hi Margaret, what a nice comment, thank you SO much! I am so happy you loved this recipe and are enjoying my other recipes and the “new exciting flavors!” I love that my recipes have you trying new things! When I click the print icon – Carlsbad Cravings – shows up at the very top middle- so I’m not sure why its not shoring up for you? If you aren’t using the print icon, maybe try that and hopefully it will show up 🙂 Happy cooking!
Amanda says
Hi Jen,
Just wanted to add to Margaret’s comments about printing the recipes. We are a Carlsbad Cravings addicted household here in Upstate NY and I printed this recipe, Slow Cooker Beef Tips and Gravy, and Roasted Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese, and none of them have your information on them. I used both the “Print Recipe” bar at the top next to the “Jump To Recipe” tab, as well as the “printer icon” next to the recipe after your blog. I don’t know if it matters that I’m using a Mac? I ended up just hand writing your name and website on the recipe so I know it’s yours.
Thanks!
Amanda