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.
