This is a great meal to prepare in a hurry.
Packed with ﬂavour, it’s a stir-fry with a MAHI twist!
- Mango & Lime MAHI
- 100g Cooked Peas
- 95g Tin of Tuna
- 6 Mushrooms
- 100g Beansprouts
- 200g Noodles
- Olive Oil
- Put a good shake of frozen peas into a pan with boiling water. Leave it on a back burner and drain when they’re cooked.
- Meanwhile, take a medium sized wok and drizzle some olive oil into the base. Toss in some mushrooms. If they’re the tiny button variety, then leave them whole; otherwise thin slices works well. Keep turning this round for several minutes so the mushrooms start to soften.
- Add the drained and cooked peas in with the mushrooms and just enough oil, as and when, to keep it from sticking.
- Drain a tin of tuna. Whether it’s in oil or brine, you want to taste the tuna, so get it as dry as you can and add to the pan.
- Next come the beansprouts. These are a marvellous addition. Packets just come in one size, so even a third of a packet will be a lot. If you’re scaling this up to feed a few people, then you’ll probably use most of a pack. Don’t forget to wash them really thoroughly.
- With beansprouts in the pan, add a drop more oil and stir continuously. The beansprouts need about 3 minutes to cook.
- Now comes the MAHI! For this recipe we are using the Mango and Lime MAHI. This will give a zingy lift to the tuna and mushrooms. How much you add is up to you. You’re the chef! Start with two tablespoons and after stirring and heating, have a taste.
- While that ﬁnishes, take a second pan and a drop of olive oil. Let it get to a moderate heat and then place in some fresh egg noodles. These usually take 2-3 minutes. Keep them moving in the pan.
- When the noodles are cooked through, you want to serve them straight away. You can add a little sauce into the noodles, to coat them ﬁrst. Or you can serve the noodles on the plate and then put the sauce on the top.
- Enjoy. From MAHI with love!