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Yellowfin tuna with sweet and sour blood orange sauce
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 910
  • Fat about 46g
  • Carbohydrates about 43g
  • Protein about 59g
This is needed
This is needed for 4 people
Sweet and sour sauce
  • 1 tbsp peanut oil
  • 1 red chilli, deseeded, finely chopped
  • 1 garlic clove, pressed
  • 2 red onion, thinly sliced
  • 1 stick lemongrass, core finely chopped
  • 4 carrots, cut into sticks
  • 1 dl ginger juice
  • 1 tbsp tomato puree
  • 2 tbsp white wine vinegar
  • 1 dl blood orange juice
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • 2 tbsp sugar
  • 2 blood orange, segmented
Tuna and crispy tofu
  • 260 g tofu, plain, cut into sticks
  • 2 tbsp soy sauce
  • 2 tbsp peanut oil
  • 4 slices yellowfin tuna (each approx. 180 g)
  • 100 g coconut flakes
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And that's how it's done
And that's how it's done
Sweet and sour sauce
Heat the oil in a wok or frying pan. Add the garlic, chilli and lemongrass, stir fry briefly. Add the onions, carrots and tomato puree, stir fry for a further 5 mins. Combine the blood orange juice and ginger juice with the vinegar, soy sauce, sugar and cornflour, pour into the pan, bring to the boil while stirring, simmer for approx. 3 mins. Add the orange segments and heat gently.
Tuna and crispy tofu
Coat the tofu with soy sauce, toss in the coconut flakes. Heat the oil in a non-stick frying pan. Fry the tofu all over for approx. 3 mins., remove from the pan. Fry the fish in the same pan for approx. 1 min. on each side, remove and cut into slices. Serve the tofu with the sweet and sour sauce.