Michelle's Freefrom Stir-fried Tuna with Belly Pork

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame & wheat free

This seems a strange combination but it is not that unusual in Chinese cooking – and this dish has distinctly Chinese overtones. The tuna has a sufficiently robust texture and flavour to work well with the pork.

Serves 4



  • 1 tbsp tamari
  • 1 tbsp oyster sauce (check ingredients)
  • 1 tbsp red wine vinegar
  • 3 tuna steaks cut into thick matchsticks
  • 2 tbsp wok or stir fry oil
  • 25g / 1oz fresh ginger, peeled and very finely chopped
  • 3 large cloves garlic, peeled and very finely chopped
  • 1 medium onion, peeled and very finely chopped
  • ½ level tsp cayenne pepper
  • 350g / 12½ oz fat belly pork, cut into small dice
  • 200–300ml / 7-10fl oz wheat and gluten free vegetable stock
  • 450g / 1lb young purple sprouting broccoli (if you cannot get purple use green) trimmed of tough stalk
  • sea salt and freshly ground black pepper
  • 400g / 14oz fresh spinach leaves, cut up into largish pieces
  • 12 spring onions (scallions), trimmed and cut into short pieces


  1. Mix together the tamari, oyster sauce and red wine vinegar and use it to marinate the tuna matchsticks for 30 minutes to an hour.
  2. To cook, heat the oil in a wok or large, open frying pan and add the ginger, garlic, onion and cayenne.
  3. Fry briskly but without burning for 2–3 minutes then add the diced belly pork and continue to fry briskly until the pork is colouring and crisping slightly.
  4. With a slotted spoon, remove the pork and vegetable to a plate and deglaze the pan with a little of the vegetable stock making sure to get all the burnt bits off the bottom of the pan.
  5. Return the mixture to the pan then add the tuna, with its marinade, and the broccoli florets plus a little more stock.
  6. Bring to the boil, cover and reduce to a brisk simmer for 3–4 minutes or until both tuna and broccoli are just cooked.
  7. Add extra stock if it seems dry.
  8. Finally add the spinach, turn off the heat, re-cover the pan and allow it to wilt in the heat of the pan.
  9. Just before serving, check the seasoning (it should not really need any) and add the chopped spring onions (scallions).
  10. Serve with plenty of rice.

Serves 4 – per portion
Calories 553Kcals
57g Protein
31g Fat (9g Sat fat, 13g mono, 7g poly)
9g Carbohydrate of which 7g Sugar
7g Fibre, 1004mg Sodium, 2.5 g salt
300mg Calcium

Good Source: Vitamin B6, B1, B12, folate, C, niacin, Iron, zinc,

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