Cabbage, Tofu and Tuna Stir Fry

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Cabbage, Tofu and Tuna Stir Fry

When I visited a friend of mine in Washington DC last year, she made this for supper one day. I don’t normally eat tuna but decided to recreate it because it was so simple to make and delicious. I made slight changes to my friend’s original recipe.

Note on Tuna: Please avoid canned white (Albacore) tuna and look for canned chunk light tuna since light tuna contains much less mercury. How often you can safely eat canned tuna depends on your gender, age and weight. Environmental Working Group has a tuna calculator page where you can enter your gender and weight and find out the suggested frequency of tuna consumption. To learn great tasting tuna products, please refer to epicurious’ taste test on 13 canned chunk light tunas. Alternatively, you can also use canned wild salmon.


1 Tbsp sesame oil
5 cups cabbage, roughly cut
5  oz (142 g) canned chunk light tuna
7 oz (200 g) organic tofu (I used organic sprouted tofu)
1 Tbsp tamari soy sauce
Cayenne pepper (optional)


  1. Heat sesame oil in a sauté pan. Add cabbage, sprinkle some salt, and sauté until cabbage is tender.
  2. Add tuna and tofu and sauté until they are heated.
  3. Turn off heat. Add tamari soy sauce, black pepper and a dash of cayenne (optional) and stir.
  4. Infuse love and serve immediately!

Servings: 2