Stir-fried Cabbage With Tuna

Napa cabbage

Achisatha Khamsuwan/Getty Images 

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
226 Calories
19g Fat
2g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 226
% Daily Value*
Total Fat 19g 25%
Saturated Fat 2g 8%
Cholesterol 18mg 6%
Sodium 600mg 26%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 11g
Vitamin C 1mg 6%
Calcium 16mg 1%
Iron 1mg 4%
Potassium 172mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's a cheap, quick, easy, healthy and delicious Japanese dish of cabbage cooked with canned tuna. There's less hassle in preparations, and of course less time in cooking. It’s a perfect meal that leaves your belly full and your wallet full. 

When you are looking for canned tuna, you might bear this in mind: according to the Monterey Bay Aquarium's Seafood Watch: "Skipjack tuna caught with a troll or pole-and-line gear receives a “Best Choice” recommendation because there is little or no bycatch associated with this collection method."


  • 1/2 cup napa cabbage, sliced 1-inch thick

  • 1 small onion, 1/2-inch thick wedges

  • 1 (6-to 7-ounce) can tuna, drained

  • 1 to 2 tablespoons soy sauce

  • Vegetable oil, for frying

Steps to Make It

  1. Heat vegetable oil in a large skillet, and saute onion on medium-high heat until softened.

  2. Add cabbage, and stir-fry until softened.

  3. Add tuna, and stir well with vegetables.

  4. Season with soy sauce to your preference.


  • It tastes best if you don't cook the cabbage too long to preserve the crunchiness.

Recipe Variations

  • To boost the protein and add an extra dimension, add a scrambled egg.
  • You can always make a salad with the cabbage and canned tuna instead of a stir-fry. Shred the tuna with a fork chop the cabbage, add minced chives, salt, and pepper, and mix with mayonnaise or Greek yogurt with light sour cream. For extra zest, add a thinly sliced jalapeño and green apple.
  • Instead of canned tuna, you might consider the same dish, but with fresh Ahi tuna: In a small bowl, stir together the soy sauce, mirin, honey, and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part, and set aside as a dipping sauce. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture then press into the sesame seeds to coat. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side.