Tuna Cashew Crock Pot
Dive into the rich, savory flavors of this comforting Tuna Cashew Crock Pot recipe, a unique twist on slow-cooked meals that combines tender chunks of tuna with a velvety coconut milk base. Infused with the bold brightness of ginger, garlic, and lime juice, this dish is perfectly balanced with lightly toasted cashews for added crunch and nutty depth. Vibrant carrots and bell peppers create a colorful vegetable medley, while low-sodium soy sauce and vegetable broth bring a subtle umami richness. Ready in just 15 minutes of prep and slow-cooked to perfection in 3 hours, this easy, nourishing dish is ideal for busy weeknights or lazy weekends. Serve over fluffy rice for a complete, hearty meal and finish with a sprinkle of fresh green onions for a pop of flavor. Whether you're meal-prepping or feeding a crowd, this crock pot recipe is a game changer for healthy, one-pot cooking!
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Recipe Information
Ingredients
- 4 cans (5 oz each) Canned tuna chunks (in water, drained)
- 1 cup Coconut milk
- 3 tablespoons Low-sodium soy sauce
- 1 tablespoon Fresh ginger (grated)
- 3 cloves Garlic (minced)
- 2 tablespoons Lime juice
- 1 cup Vegetable broth
- 1 cup Cashews (unsalted, toasted lightly)
- 2 medium Carrots (sliced into thin rounds)
- 2 medium Bell peppers (sliced into strips)
- 3 stalks Green onions (sliced, green parts only)
- 4 cups Rice (cooked, optional for serving)
- to taste Salt
- to taste Black pepper
Instructions
Prepare all ingredients: Drain the tuna, toast the cashews if they are not pre-toasted, slice the vegetables, and mince the garlic and ginger.
In a medium bowl, whisk together the coconut milk, soy sauce, lime juice, grated ginger, and minced garlic. Set aside.
In the crock pot, layer the sliced carrots and bell peppers at the bottom to act as a base.
Add the drained tuna chunks on top of the vegetables, spreading them out evenly.
Pour the coconut milk mixture and vegetable broth over the tuna and vegetables. Stir gently to combine without breaking up the tuna too much.
Cover the crock pot and cook on LOW for 3 hours or until the vegetables are tender and the flavors are well combined.
Stir in the toasted cashews during the last 10 minutes of cooking.
Taste and adjust seasoning with salt and black pepper as needed.
Serve the Tuna Cashew Crock Pot over warm cooked rice if desired, and garnish with sliced green onions for extra freshness.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 866 mg | 38% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.4 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
