# Almond Tuna Oriental-Style

**URL:** <https://forum.bigfishtackle.com/t/almond-tuna-oriental-style/48368>\
**Category:** Fish Recipes\
**Created:** [September 21, 2004, 12:38pm UTC](https://forum.bigfishtackle.com/t/almond-tuna-oriental-style/48368 "2004-09-21T12:38:01Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)\
**Post date:** [September 21, 2004, 12:38pm UTC](https://forum.bigfishtackle.com/t/almond-tuna-oriental-style/48368/1 "2004-09-21T12:38:01Z")

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**Ingredients**  **Preparation**

- 1 1/2 tablespoons [22.5 mL] vegetable oil - 3/4 cup [190 mL] celery, cut into 1-inch [2.5-cm] sticks - 1/2 cup [125 mL] onion dices - 1/4 cup [60 mL] green pepper strips - 1/2 garlic clove, finely minced - 1 tablespoon [15 mL] cornstarch - 1/2 cup [125 mL] cold water - 2 teaspoons [10 mL] soy sauce, or to taste - Salt, to taste - 3 1/2 ounces [100 g] canned light tuna fish, packed in water, drained and broken-up - 3/4 cup [190 mL] boiling water - 3/4 cup [190 mL] cooked rice - 3 tablespoons [45 mL] roasted almond slices
- Heat oil into a frypan; saute together celery sticks, onion dices, green pepper strips and minced garlic, until just tender. - Into a small bowl, mix together cornstarch and 1 tablespoon [15 mL] of the cold water. - Pour remaining cold water and soy sauce over vegetables. - Slowly stir in cornstarch mixture. - Sprinkle with salt; add tuna fish. - Simmer, stirring, until thickened. - Make a hole in the center of the mixture. - Pour in boiling water; add cooked rice and lightly salt. - Mix just to wet rice. - Cover and take away from heat; set aside for 5 minutes. - Delicately stir rice; then mix together all ingredients. - Garnish with roasted almond slices