In wok or large skillet, heat oil over medium-high heat; sauté onion and garlic until onion is soft. Add vegetables; cook about 3 to 4 minutes or until vegetables are crisp-tender. Add tuna, soy sauce, lemon juice, water and sugar. Cook 1 more minute; serve over rice.
NOTE: *You can use 4 cups fresh vegetables, such as carrots, pea pods, broccoli, bell peppers, mushrooms,celery and bean sprouts instead of the frozen vegetables.
Makes 4 servingsRecipe
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|Serving Size: 1 Serving (712g)|
|Recipe Makes: 4|
|Calories from Fat: 84 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3g|
|Cholesterol 14.9mg||5 %|
|Sodium 444.5mg||15 %|
|Potassium 783.1mg||21 %|
|Total Carbohydrate 117.2g||34 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 102.2g|
|Protein 29.5g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 659
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