Tuna Teriyaki Bowl – a delicious recipe with yellowfin, teriyaki sauce, low-sodium, cellophane, snow, scallions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cooking time: About 6 minutes
2
Cut tuna into 1/2-inch cubes. Splash teriyaki sauce over tuna and marinate 10 minutes.
3
Heat a deep saucepan over medium-high heat. Add chicken broth and bring to a boil. Add noodles and let simmer 2 minutes. Add snow peas and let cook 1 minute.
4
Remove noodles and peas to shallow bowls. Top with tuna; pour broth over to cook fish slightly.* Sprinkle scallions on top and serve with garnishes, if desired, and more teriyaki sauce on the side.
5
Kid-friendly version: Double the recipe, add tuna to the pot with the noodles to cook it through, and cut back on the scallions.
6
How kids can help: Rinse vegetables; help trim snow peas; sprinkle scallions.
7
*If you're pregnant, cook the tuna through.
8
You can substitute finely shredded cooked chicken for the tuna
858
kcal
Calories
12
g
Fat
78
g
Carbs
104
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounce yellowfin or sushi-grade tuna, 2 tablespoon teriyaki sauce, 4 cups low-sodium chicken broth, 3 3/4-oz package cellophane (or bean-thread) noodles or cappellini, and more.
Yes, Tuna Teriyaki Bowl falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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