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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I threw this together one day with things I had lying around the kitchen. Ingredients:
8 ounces whole wheat spaghetti |
1 (6 ounce) can tuna in olive oil |
3 garlic cloves |
1 teaspoon hot pepper flakes |
1 cup bell pepper, diced (i used mixed colors, frozen) |
1 tablespoon soy sauce |
1 teaspoon toasted sesame oil |
1 tablespoon peanut butter |
1/2 teaspoon salt (to taste) |
1/2 teaspoon pepper (to taste) |
1 cup cilantro, for garnish |
2 tablespoons sesame seeds, for garnish |
Directions:
1. Cook pasta according to package directions.
2. In the meantime, heat a saucepan on medium-low heat.
3. Drain the oil from the tuna into the pan.
4. Add crushed & chopped garlic cloves and hot pepper flakes to pan, to infuse flavors into the oil, about 5 minutes.
5. Increase heat to medium high, and add bell peppers. Cook for 2 minutes, stirring occasionally.
6. In a small bowl blend soy sauce, sesame oil, and peanut butter.
7. Transfer cooked pasta noodles to the saucepan. Add the peanut butter sauce and toss to coat.
8. Add the tuna, and toss, breaking up the tuna.
9. Season with salt & pepper as desired.
10. Serve with a sprinkling of sesame seeds and cilantro leaves.
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