tuna and asparagus stir fry

A lot has happened this week. Many times I say a lot has happened when I’ve only done one or two things. That might be the case this week, but it sure doesn’t feel like it! Ready for the recap? Friday night I went to the Blink-182 concert with my best friend that I never get to see anymore, Keely. I then rediscovered my infatuation with slushies from Quik Trip (For those of you who don’t know what Quik Trip is, it’s a gas station mostly in the Midwest that has an awesome array of slushies and amazingly delicious doughnuts).

Saturday morning I woke up bright and early to move into my new apartment right next to campus. I have to tell you how much I love this apartment, and the view of the city is amazing. Perhaps there will be pictures on a new post. This all means that school starts soon, next Monday to be exact. I don’t know if the start of a new school year will mean more or fewer posts on Drag it Through the Garden, but I guess we’ll find out shortly!

But, enough about that. The other night, Lauren graced us with her cooking skills and whipped together this tuna and asparagus stir fry. Not only is it super easy, it’s quick and fresh, too.

Feel free to switch up the fish, the veggies, or anything else you’d like. But, most importantly, enjoy!

Tuna and Asparagus Stir Fry

From Betty Crocker
Makes 4 Servings

Ingredients:

1 lb. tuna fillet, cut into 1-inch pieces
1 medium onion, sliced
3 cloves garlic, minced
1 tsp. grated ginger (substitute dried ground ginger if you want)
1 bunch asparagus, cut into 1-inch pieces
8 oz. mushrooms, sliced
1 medium tomato, chopped into large pieces
2 tbsp. soy sauce
1 tbsp. lemon juice

Heat a wok or large skillet sprayed with nonstick cooking spray (or drizzled with oil) over medium-high heat. Add tuna, onion, garlic, and ginger. Cook for about 2-3 minutes.

Add asparagus, mushrooms, tomato, soy sauce, and lemon juice. Cook for about 3 more minutes, until fish is cooked and mixture is thoroughly heated (the tuna should still be a little pink inside).

Serve over brown rice with additional soy sauce, if desired.

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