*You can use 4 cups fresh vegetables, such as carrots, pea pods, broccoli, bell peppers, mushrooms, celery and bean sprouts instead of the frozen vegetables.
In wok or large skillet, heat oil over medium-high heat; sauté onion and garlic until onion is soft. Add vegetables; cook about 3 to 4 minutes or until vegetables are crisp-tender. Add tuna, soy sauce, lemon juice, water and sugar. Cook 1 more minute; serve over rice.
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