Okinawa flaked tuna and egg stir-fry with arugula-mango salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Okinawa flaked tuna and egg stir-fry with arugula-mango salad

Dairy-Free, Gluten-Free, Carb-Conscious

2 Servings, 450 Calories/Serving

25–40 Minutes

Inspired by the Okinawan dish ninjin shirishiri, this fish stir-fry is one of our favorites.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Fish options:
  • 2 wild skinless albacore tuna steaks (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised skinless Faroe Islands salmon fillets (about 5 ounces each)
  • 2 organic eggs
  • 5 ounces organic shredded carrots
  • 1 tablespoon gluten-free tamari
  • 1 organic mango
  • 3 ounces organic baby arugula or other leafy greens
  • Sun Basket Asian dressing (fish sauce - sherry vinegar - toasted sesame oil)
  • 1½ teaspoons toasted sesame seeds

Nutrition per serving

Calories: 450, Protein: 41g (82% DV), Fiber: 5g (20% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 210mg (70% DV), Sodium: 850mg (35% DV), Carbohydrates: 34g (11% DV), Total Sugars: 26g, Added Sugars: 0g (0% DV).
Contains: Eggs, Fish (anchovy), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the fish

Prep and cook instructions are identical for all fish options.
Bring a medium sauce pot of lightly salted water to a boil. Add the fish, making sure the pieces are covered with water and separated. Reduce to a simmer and cook until opaque and cooked through, 4 to 6 minutes. Using a slotted spoon or tongs, transfer the fish to a plate to cool slightly, then using a fork, flake the fish into 1-inch pieces (discarding the snapper skin if desired). Season to taste with salt and pepper.
While the fish cooks, start the stir-fry.

2

Cook the stir-fry

  • Crack the eggs into a small bowl and season lightly with salt and pepper. Using a fork or whisk, lightly beat until just blended.
In a wok or large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the carrots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the eggs and tamari and cook, stirring gently, until the eggs are starting to set, 1 to 2 minutes. Stir in the fish and cook until warmed through and the eggs are just set but still moist, about 1 minute. Remove from the heat and season to taste with salt and pepper.
While the stir-fry cooks, prepare the salad.

3

Make the arugula-mango salad

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise.
In a medium bowl, toss together the mango, arugula, and as much Asian dressing as you like (set aside any remaining dressing for serving). Season to taste with salt and pepper.

Serve

Transfer the tuna stir-fry and arugula-mango salad to individual plates. Garnish the salad with the sesame seeds and serve any remaining dressing on the side.
Kids Can!
  • Fill a medium sauce pot with water.
  • Flake the fish.
  • Assemble the salad.
  • Garnish with the sesame seeds.