Sweet and sour vegetables with tuna

Sweet and sour vegetables with tuna


Be the first to make this!

About this recipe: Packed with healthy fresh vegetables, this piquant Chinese-style dish is the perfect way to enjoy fresh tuna steaks.

Maggie Pannell

Serves: 4 

  • 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

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Brush the tuna steaks with the olive oil and season with pepper. Put on a plate and set aside while preparing the vegetables.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate