Braised Vegetables with Tuna

Name: Braised Vegetables with Tuna
Total time: 30 min
Yield: 1515 g
Ingredients: Dongwon Tuna Chunks 200 g; Kabocha Squash (Raw) 165 g; Potato (Raw) 160 g; Green Onion 20 g; Raw Cabbage 145 g; Korean Radish (Raw) 650 g; Coarse Salt 5 g; Red Pepper Powder 15 g; Jin Soy Sauce Gold S 100 ml; Minced Garlic 40 g; Beksul Sweet Stevia 15 g

Cook 30 min Difficulty NORMAL 943 kcal

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Ingredients

Main ingredients

Dongwon Tuna Chunks 200 g
Kabocha Squash (Raw) 165 g
Potato (Raw) 160 g
Green Onion 20 g
Raw Cabbage 145 g
Korean Radish (Raw) 650 g

Seasonings/Sauce

Coarse Salt 5 g
Red Pepper Powder 15 g
Jin Soy Sauce Gold S 100 ml
Minced Garlic 40 g
Beksul Sweet Stevia 15 g

Nutrition summary

Carbohydrates 131.71 g 49%

Protein 61.8 g 23%

Fat 33.61 g 28%

Serving size 1515g

Cooking steps

1

Dice the potatoes, onions, and carrots.
2

Heat cooking oil in a pan and sauté the prepared vegetables.
3

When the vegetables are about half cooked, add the tuna and stir-fry together.
4

Season with soy sauce, sugar, minced garlic, and pepper.
5

Add water and simmer until most of the liquid is absorbed.
6

Once the vegetables and tuna are fully cooked, turn off the heat and serve.

Braised Vegetables with Tuna

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