Tuna Teriyaki Bowl

Break out the chopsticks: Slurp-perfect noodles and jewels of tuna make for a sophisticated yet playful meal (and simply playful for a family dinner!).
2 servings


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8 ounce yellowfin or sushi-grade tuna
2 tablespoon teriyaki sauce
4 cups low-sodium chicken broth
3 3/4-oz package cellophane (or bean-thread) noodles or cappellini
1 cup snow or snap peas, trimmed
1/2 bunch scallions, finely chopped
Optional: A few drops of sesame oil, Sliced mushrooms


Prep time: 10 minutes
Cooking time: About 6 minutes

1. Cut tuna into 1/2-inch cubes. Splash teriyaki sauce over tuna and marinate 10 minutes.

2. Heat a deep saucepan over medium-high heat. Add chicken broth and bring to a boil. Add noodles and let simmer 2 minutes. Add snow peas and let cook 1 minute.

3. Remove noodles and peas to shallow bowls. Top with tuna; pour broth over to cook fish slightly.* Sprinkle scallions on top and serve with garnishes, if desired, and more teriyaki sauce on the side.

Kid-friendly version: Double the recipe, add tuna to the pot with the noodles to cook it through, and cut back on the scallions.

How kids can help: Rinse vegetables; help trim snow peas; sprinkle scallions.

*If you're pregnant, cook the tuna through.

You can substitute finely shredded cooked chicken for the tuna

Created date

December 2004

Nutritional Information

Calories (2 cups): 434
Fat 4 g
Satfat 2 g
Sodium 959 mg
Cholesterol 59 mg