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- Yellowfin tuna with sweet and sour blood orange sauce
Yellowfin tuna with sweet and sour blood orange sauce
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 garlic clove, pressed
- 1 red chilli, deseeded, finely chopped
- 1 stick lemongrass, core finely chopped
- 2 red onion, thinly sliced
- 4 carrots, cut into sticks
- 1 tbsp tomato puree
- 1 dl blood orange juice
- 1 tbsp soy sauce
- 1 tbsp Maizena cornflour
- 2 tbsp white wine vinegar
- 2 blood orange, segmented
- 2 tbsp sugar
- 1 dl ginger juice
Tuna and crispy tofu
View these products
- 260 g tofu, plain, cut into sticks
- 2 tbsp soy sauce
- 2 tbsp peanut oil
- 100 g coconut flakes
- 4 slices yellowfin tuna (each approx. 180 g)
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.
