Potato and Tuna Balsamic Vinegar Stir-fry
Potato and Tuna Balsamic Vinegar Stir-fry

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, potato and tuna balsamic vinegar stir-fry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Potato and Tuna Balsamic Vinegar Stir-fry A tasty trio of potatoes, onions, and tuna! One of the simplest yet most delicious meals I make, Balsamic Glazed Tuna with Roasted Peppers and New Potatoes involves simply roasting red peppers and new potatoes, pan frying tuna steaks and serving it all on a bed of fresh spinach, drizzled with a simple glaze made from balsamic vinegar and olive oil. Fresh tuna with potatoes, olives, and balsamic vinegar.

Potato and Tuna Balsamic Vinegar Stir-fry is one of the most well liked of recent viral meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Potato and Tuna Balsamic Vinegar Stir-fry is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have potato and tuna balsamic vinegar stir-fry using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Potato and Tuna Balsamic Vinegar Stir-fry:
  1. Take Potatoes 2-3
  2. Prepare 1 Onion, thinly sliced
  3. Get 1 can Canned light tuna in oil
  4. Take 2 pinches salt and pepper
  5. Prepare 2 tsp Soy sauce
  6. Prepare 1 tsp Balsamic vinegar
  7. Get 1 Tbsp Dried herbs
  8. Prepare 1 clove Garlic, minced
  9. Get 1 Tbsp Olive oil
  10. Take Fresh basil, for garnish as desired

Toss with some balsamic vinegar and serve with tuna and mashed potato. Spray skillet with cooking spray, heat. Season with extra balsamic vinegar, salt and pepper. In a medium mixing bowl, whisk together ¼ cup balsamic vinegar, garlic and olive oil.

Instructions to make Potato and Tuna Balsamic Vinegar Stir-fry:
  1. Without peeling the potatoes, cut them into 2cm cubes. Boil in a large pot of water until soft enough to poke with a toothpick.
  2. While potatoes are boiling, saute sliced onions and minced garlic in olive oil with a frying pan.
  3. Once onions are translucent and soft, sprinkle in some salt and pepper. Cook for a couple minutes longer then add in the tuna (lightly drained).
  4. Add drained potatoes to the frying pan along with the soy sauce and balsamic. Sprinkle in a bit of dried herbs to taste at the end.
  5. Divide into serving your dishes and garnish with fresh basil leaves for a nice touch <3

Reserve half of this mixture for vegetables. To half of the vinegar mixture, add pork chops. Heat the remaining olive oil over medium heat in a small ceramic-lined or well-seasoned cast iron pan. Add eggs along with a pinch of salt, and stir until eggs begin to set. In a large pan over medium high heat, add vegetable oil and add garlic and chili peppers.

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