Chili Taiyo
Chili Taiyo tuna pasta is a spicy, Asian-inspired tuna noodle dish using canned tuna, herbs and spices.
Ingredients
- 1 can vegetable oil packed tuna fish
- 2 tsp red chili paste
- ½ white onion diced
- 2 cloves garlic minced
- 6-8 basil leaves cut into ribbons
- 1 bag of Tofu Shirataki or enough noodles for two people…4 ounces, boiled, cooked and ready to go
- Salt and pepper to taste
- Red chili flakes to garnish
- Juice of one lime
Instructions
- To a sauté pan, add a pinch of vegetable or coconut oil. Add the onion and garlic and cook until a bit soft, about three minutes.
- Add the tuna and chili paste. Mix well and spread out in the pan, pressing the mixture down evenly around the pan.
- Leave it alone! Let the tuna crisp up. After the first 15 minutes, give it a stir, and then stir it at 10 minutes intervals until tuna gets desired crispiness, about 25 minutes total.
- Once the tuna is ready, add the noodles, lime juice and basil and give it a quick toss to crispy up the noodles and incorporate all the ingredients. Serve with extra chilis (or crushed peanuts! I didn’t think of that until now, but that’d be really good!).
Notes
You can add more or less chili paste to taste.