This is a great late summer dinner or lunch! Fresh, healthy, super yummy! The snap peas are crunchy with just the right hint of spice. The sweet & fresh tasting corn is cooked in a bath of creamy coconut milk making it taste like creamed corn. The Island Trollers albacore tuna just tops it all off with a lightly salty fresh flavor. And, all those beautiful colors! Like I said, perfect for a nice dinner!
I’ve been on a big snap pea kick lately. And, at first my husband didn’t really share my love of the sweet snappy little green veggies. Until I figured out that I need to cut all the tips off of the snap peas. Turns out that his issue with snap peas was a texture issue with the tips. So, now I cut the tips off of each end of the snap pea, and he really likes them! Also, if your snap peas have strings, you’ll want to remove those. Here’s how… Hold a small knife in one hand and the snap pea in the other, with the inside curve of the pod facing you. Cut one of the tips of the pea and pull off the tough string that runs along the length of the top of the pod.
As for the flavor of Island Trollers Tuna, I’d recommend going with Plain, Garlic, Jalapeno, or Habanero for this dish. This added heat of the jalapeno or habanero would be lovely! Want to read more about how I got started with Island Trollers? Take a look here.
- 3 teaspoons coconut oil or your choice of oil divided use
- 8 ounces snap peas ends trimmed and strings removed if there are any
- ½ red bell pepper thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Sriracha
- 2 teaspoons sesame seeds toasted*
- ¾ cup thinly sliced green onions plus more for garnishing
- 3 ears fresh corn
- ¼ cup light coconut milk
- Pinch of salt
- 1 can 7.5 ounce Island Trollers Tuna, undrained**
- Heat 2 teaspoons oil in large skillet over high heat. Add snap peas and red pepper. Cook 2 minutes, stirring constantly. Add soy sauce and Sriracha; cook 3 minutes, or until peas are tender-crisp. Remove from heat, place snap peas in a large serving bowl, and stir in sesame seeds.
- Cut the corn from the cob by holding an ear with one end resting in a large bowl to catch all the kernels and juices. Using a sharp knife, slowly slice down the ear, removing the top two-thirds of the kernels, but leaving the base of the kernel attached to the cob. Then, using the dull side of the knife, press down the length of the ear to push out the rest of the kernel and the milk.
- Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add green onions and cook 2 minutes or until softened, stirring frequently. Add corn kernels with all the corn milk, and coconut milk; continue to cook, stirring occasionally, until most liquid has evaporated, about 5 minutes. Add salt.
- Place corn in the bowl with the snap peas, and gently mix together.
- In a separate small bowl, flake the tuna into bite sizes pieces using a fork, and gently mix the flaked tuna into the veggies. Enjoy Immediately.
Stovetop toasting: In a large dry frying pan over medium heat, toast seeds until they brown and become fragrant, about 3-5 minutes, shaking the pan occasionally.
Oven toasting: Preheat the oven to 325° F. Spread the seeds onto a baking sheet, and bake until the seeds brown and become fragrant, about 15 minutes.
**If you’re making this recipe with Island Trollers Albacore Tuna, you don’t want to drain off those tasty juices from the can; they're the juices from the fish itself, not just plain ol’ water or oil. Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it.
Adapted from Oh My Veggies