About this recipe:Packed with healthy fresh vegetables, this piquant Chinese-style dish is the perfect way to enjoy fresh tuna steaks.
2 fresh tuna steaks, each about 200g
2 tsp olive oil
Sweet and sour veg
100ml vegetable stock
3 tbsp red wine vinegar
4 tbsp orange juice
3 tbsp dry sherry
1 1/2 tbsp soy sauce
1 tbsp tomato purée
1 garlic clove, finely chopped
2.5cm piece fresh root ginger, peeled and finely chopped
1 1/2 tbsp light muscovado sugar
1 tbsp cornflour
2 tbsp vegetable oil
2 carrots, peeled and thinly sliced
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
100g mange-tout, halved lengthways
freshly ground black pepper
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Method Prep:30min › Cook:30min › Ready in:1hr
Brush the tuna steaks with the olive oil and season with pepper. Put on a plate and set aside while preparing the vegetables.
Put the stock, vinegar, orange juice, sherry, soy sauce, tomato purée, garlic, ginger and sugar in a small saucepan. Slowly bring to the boil, stirring until the sugar has dissolved, then simmer for 2–3 minutes.
Blend the cornflour to a smooth paste with 2 tbsp cold water. Stir into the hot sauce then continue stirring over a low heat until the sauce has cleared and thickened. Remove from the heat.
Heat a ridged, cast-iron grill pan or non-stick frying pan and cook the tuna steaks over a moderately high heat for 3–4 minutes on each side until just tender. (Alternatively, cook the steaks under a preheated, moderately hot grill.)
Meanwhile, heat the oil in a wok or large frying pan and add the carrots. Stir-fry for about 30 seconds, then add the red and yellow peppers. Cook for 1 minute, then add the mange-tout. Continue stir-frying for 1–2 minutes or until all the vegetables are cooked – they should still be slightly crisp. Pour in the sauce and bring to the boil.
Flake the tuna into large, bite-sized pieces, toss into the stir-fry then serve straight away.
Plain steamed or boiled rice makes a good accompaniment to this dish. * This sweet and sour vegetable mixture works equally well with other firm oily fish, such as swordfish, and meats such as turkey stir-fry or fillet slices or pork steaks.