Instructions:
- Cook the quinoa as directed on the package.
- To make this Asian-inspired soup with tuna, start by finely chopping a ginger, onion, and chili pepper. Thinly slice a carrot and chop the garlic as well.
- In a pot, melt the butter over a medium heat. Add the chopped vegetables and sauté until the onion becomes translucent. Next, add sliced mushrooms, cherry tomatoes and tom yum paste to the pot, and sauté for additional 5 minutes until the vegetables are slightly softened.
- Add the tomato juice, coconut milk and water to the pot and mix well with the vegetables. Reduce the heat and let it simmer for 10 minutes.
- Then, add chopped coriander and parsley, sliced lime. Leave the soup to simmer for another 5 minutes, then add prepared quinoa, and season with salt and pepper to taste. Squeeze in lemon juice.
- To serve, place drained canned tuna (save a bit of the oil!) into a serving bowl and pour the prepared soup over it.
Garnish with a slice of lime and parsley and pour over the canned fish oil. Serve
the soup hot and savor the delicious flavors of this Asian-inspired tuna dish!
Tips:
- Prepare all your ingredients before you start cooking: It’s a good idea to chop all the vegetables and herbs and measure out the quinoa and liquids before you start cooking. This will help you stay organized and make the cooking process go more smoothly.
- Use a large skillet or wok: As you’ll be frying and then boiling everything in the same pan, it’s best to use a large skillet or wok to ensure that everything fits comfortably in the pan and cooks evenly.
- Use quality ingredients: The taste of this dish depends largely on the quality of the ingredients used. So, use fresh vegetables, good-quality quinoa, and the best Tom yam paste, coconut milk, and herbs you can find. Of course, the quality of the tuna is also very important, which is why we recommend ‘Brivais Vilnis” canned tuna.
- Adjust seasoning to your taste: Taste the dish and adjust the seasoning with salt, pepper, and lemon juice to your liking. Don’t be afraid to add more herbs or spices if you think the dish needs more flavor. Also, make sure the quinoa is cooked through before serving. Enjoy!
1. Cook the quinoa as indicated on the packaging.
2. Finely chop the ginger, onion, chili pepper, garlic and carrots.
3 Melt the butter in a saucepan over a medium heat. Add the chopped vegetables and sauté until the onion becomes translucent. Next, add sliced mushrooms, cherry tomatoes and tom yum paste to the pot, and sauté for additional 5 minutes until the vegetables are slightly softened.
4 Add the tomato juice, coconut milk and water to the pot and mix well with the vegetables. Reduce the heat and let it simmer for 10 minutes.
5. Then add the chopped coriander, parsley and sliced lime. Leave the soup to simmer for another 5 minutes, then add prepared quinoa, and season with salt and pepper to taste. Squeeze in lemon juice.
6. Place the drained tuna in a bowl (save a little oil!) and pour over the soup. Garnish with a slice of lime and parsley and pour over the canned fish oil. Serve the soup while it’s hot and enjoy the flavours of Asian culture!
