Stir-fried Cabbage With Tuna Recipe

Stir-fried Cabbage With Tuna
Photo (c) Setsuko Yoshizuka
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
131 Calories
6g Fat
4g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 131
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 23mg 8%
Sodium 580mg 25%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Protein 15g
Calcium 21mg 2%
*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 troll or pole-and-line gear receives a “Best Choice” recommendation because there is little or no bycatch associated with this collection method."

To boost the protein and add an extra dimension, add a scrambled egg. 

And a hint: It tastes best if you don't cook the cabbage too long to preserve the crunchiness.

A Salad Instead

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.

Using Fresh Tuna

Instead of canned tuna, you might consider the same dish, but with fresh Ahi tuna. Here's an overview of that recipe variation:

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.


  • 1/2 Napa cabbage (cut into 1 inch wide strips)
  • 1 small onion (or 1/2 large onion, cut into 1/2 inch wedges)
  • 1 can/6-7 oz. tuna (drained)
  • 1 to 2 tbsp. soy sauce
  • 1 bottle of 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.