Yellowfin tuna with sweet and sour blood orange sauce

Yellowfin tuna with sweet and sour blood orange sauce

Total: 40 min. | Active: 40 min.
Nutritional value / people: 910 kcal
, Fat: 46 g
, Carbohydrate: 43 g
, Protein: 59 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

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 onions, thinly sliced
4 carrots, cut into sticks
1 tbsp tomato puree
1 dl blood orange juice
1 dl ginger juice
2 tbsp white wine vinegar
1 tbsp soy sauce
2 tbsp sugar
1 tbsp Maizena cornflour
2 blood oranges, segmented

Tuna and crispy tofu

260 g tofu, plain, cut into sticks
2 tbsp soy sauce
100 g coconut flakes
2 tbsp peanut oil
4 slices yellowfin tuna (each approx. 180 g)
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How it's done

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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.

Good to know
Serve with: Basmati rice

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