20 Minute Honey Balsamic Tuna Veggie Bowls
Imagine a dinner that comes together in just 20 minutes, bursting with flavor and packed with nutrients. The 20 Minute Honey Balsamic Tuna Veggie Bowls are not only a time-saver but also a delightful mix of textures and tastes that will have your taste buds dancing. With the convenience of Chicken of the Sea Solid White Albacore Tuna in an EZ-Open can, this recipe is perfect for busy weeknights or meal prepping for the week ahead. Let’s dive into this deliciously simple dish!
Why This Recipe Belongs in Your Rotation
The 20 Minute Honey Balsamic Tuna Veggie Bowls are an excellent addition to your weekly meal plan for several reasons. First, they’re quick and easy to prepare, making them ideal for those hectic evenings. Second, the combination of tuna and fresh vegetables provides a healthy dose of protein and vitamins, fueling your body without weighing you down. Finally, the sweet and tangy honey balsamic dressing elevates the dish, making it satisfying and delicious. You’ll find yourself reaching for this recipe again and again!
What We’re Using
For this vibrant bowl, you’ll need the following ingredients:
- 12.5 oz Chicken of the Sea Solid White Albacore in Water, drained
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 1 large carrot, peeled and sliced
- 8 oz fresh green beans, trimmed and halved
- 1 red bell pepper, chopped
- 1 garlic clove, minced (or more to taste)
- 1 cup salted roasted cashews (or more to taste)
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/2 teaspoon cornstarch
- 5-6 cups cooked brown rice or quinoa
Setup & Equipment
Before we start cooking, gather the necessary equipment:
- Large skillet – for sautéing the veggies and tuna.
- Wooden spoon – to mix everything together.
- Measuring spoons – for precise ingredient measurements.
- Cutting board and knife – for chopping veggies.
- Serving bowls – to present your delicious creation.
20 Minute Honey Balsamic Tuna Veggie Bowls: Step-by-Step Guide
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Drain the tuna and set it aside. Chop the shallot, carrot, green beans, and red bell pepper, and mince the garlic. This will help everything cook evenly and quickly.
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté for about 2 minutes until it becomes translucent. Next, add the sliced carrot and green beans. Cook for another 3-4 minutes, stirring occasionally, until they begin to soften.
Step 3: Add the Tuna
Once the vegetables are tender, add the drained tuna to the skillet. Stir gently to combine, ensuring the tuna doesn’t break apart completely. Cook for an additional 2 minutes, just to heat the tuna through.
Step 4: Incorporate the Remaining Ingredients
Add the chopped red bell pepper and minced garlic to the skillet. Stir in the salted roasted cashews. This will add a satisfying crunch to your bowl.
Step 5: Make the Honey Balsamic Dressing
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, chili powder, salt, dried basil, dried oregano, and pepper. Mix well, then stir in the cornstarch to thicken the dressing slightly.
Step 6: Combine Everything Together
Pour the honey balsamic dressing over the tuna and vegetable mixture. Stir well to ensure everything is evenly coated. Cook for another minute to let the flavors meld together.
Step 7: Serve Over Rice or Quinoa
In serving bowls, layer the cooked brown rice or quinoa as the base. Spoon the honey balsamic tuna veggie mixture over the top.
Step 8: Enjoy!
Dig in and enjoy your 20 Minute Honey Balsamic Tuna Veggie Bowls! This dish is not only a feast for the eyes but also a flavor-packed meal that comes together in no time.
Seasonal Adaptations
Feel free to switch up the vegetables based on what’s in season or what you have on hand:
- Spring: Replace green beans with asparagus or snap peas.
- Summer: Add zucchini or cherry tomatoes for a burst of color.
- Fall: Incorporate diced butternut squash or sweet potatoes.
- Winter: Use hearty greens like kale or Swiss chard.
Mistakes Even Pros Make
Even the best cooks can stumble. Here are a few common mistakes to avoid:
- Not prepping ingredients ahead of time, which can slow you down.
- Overcooking the vegetables – aim for a tender-crisp texture.
- Forgetting to mix the cornstarch thoroughly, leading to lumps in the dressing.
- Not tasting the dish before serving – adjust seasonings as needed!
Save It for Later
If you have leftovers, you can easily store them:
- Refrigerate in an airtight container for up to 3 days.
- Reheat in the microwave or on the stovetop until warmed through.
- Consider adding fresh greens when reheating for added crunch.
Ask the Chef
Can I use a different type of tuna?
Absolutely! You can substitute with any canned tuna you prefer, such as chunk light or even salmon for a different flavor profile.
What can I use instead of cashews?
If you have nut allergies or just prefer a different texture, feel free to use sunflower seeds or pumpkin seeds instead.
Can I make this recipe ahead of time?
Yes! Prepare the tuna and veggie mixture in advance and store it in the fridge. Just reheat and serve over freshly cooked rice or quinoa.
How can I make this dish spicier?
Add more chili powder or a dash of hot sauce to the dressing for an extra kick. You can also include sliced jalapeños for some heat.
Weekend Projects
If you’re looking to expand your culinary skills, consider these weekend projects:
- Sally’s Baking Addiction for sweet treats and desserts.
- Pinch of Yum for wholesome, delicious recipes.
- Minimalist Baker for simple, plant-based recipes.
- Cookie and Kate for fresh and vibrant vegetarian meals.
Ready to Cook?
Now that you have the lowdown on these 20 Minute Honey Balsamic Tuna Veggie Bowls, it’s time to put on your apron and get cooking! With vibrant colors, incredible flavors, and a quick prep time, this dish is sure to become a staple in your kitchen. Enjoy every bite of this nutritious meal that’s as delightful to eat as it is to prepare. Happy cooking!
20 Minute Honey Balsamic Tuna Veggie Bowls
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Drain the tuna and set it aside. Chop the shallot, carrot, green beans, and red bell pepper, and mince the garlic. This will help everything cook evenly and quickly.
- In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté for about 2 minutes until it becomes translucent. Next, add the sliced carrot and green beans. Cook for another 3-4 minutes, stirring occasionally, until they begin to soften.
- Once the vegetables are tender, add the drained tuna to the skillet. Stir gently to combine, ensuring the tuna doesn’t break apart completely. Cook for an additional 2 minutes, just to heat the tuna through.
- Add the chopped red bell pepper and minced garlic to the skillet. Stir in the salted roasted cashews. This will add a satisfying crunch to your bowl.
- In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, chili powder, salt, dried basil, dried oregano, and pepper. Mix well, then stir in the cornstarch to thicken the dressing slightly.
- Pour the honey balsamic dressing over the tuna and vegetable mixture. Stir well to ensure everything is evenly coated. Cook for another minute to let the flavors meld together.
- In serving bowls, layer the cooked brown rice or quinoa as the base. Spoon the honey balsamic tuna veggie mixture over the top.
- Dig in and enjoy your 20 Minute Honey Balsamic Tuna Veggie Bowls! This dish is not only a feast for the eyes but also a flavor-packed meal that comes together in no time.
Notes
- Feel free to swap out vegetables based on the season or what you have on hand.
- For a spicier kick, add more chili powder or hot sauce to the dressing.
- Store leftovers in an airtight container in the fridge for up to 3 days.
