SWEET AND SOUR SICILIAN TUNA
My grandmother made this recipe every Christmas Eve as part of the Feast of the Seven Fishes. We still make it today and it is my all time favorite!
Provided by JoAnna Porreca Schade
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.
- Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
- Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.
Nutrition Facts : Calories 500 calories, Carbohydrate 57.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.6 g, Protein 40.3 g, SaturatedFat 1.8 g, Sodium 64.2 mg, Sugar 51.5 g
SWEET SWEET TUNA SALAD
A delicious tuna salad with a tangy, sweet bite from honey mustard. Make this lighter by using light, creamy salad dressing, sugar substitute, and sea salt.
Provided by zomgalyssa
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 8
Steps:
- Drain the tuna, reserving 1 tablespoon of the liquid.
- Put the tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir the reserved liquid, the salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 36.8 g, Cholesterol 45.3 mg, Fat 8.8 g, Fiber 1.5 g, Protein 33.7 g, SaturatedFat 1.2 g, Sodium 1898.4 mg, Sugar 30.1 g
SWEET AND SOUR TUNA (ESCABECHENG ISDA)
This is Sweet and Sour Tuna (Escabecheng Isda). Escabeche essentially means sweet and sour sauce in the Philippines. Isda refers to fish in general. In this case we are using tuna. This Filipino style sweet and sour tuna is a bit different than the typical Chinese sweet and sour fish dish. As common as it may be, the curious thing about sweet and sour sauce is just how many variations there are of it. Definitely don't underestimate the importance of ginger in this dish. That is what makes the sauce pop. Enjoy this recipe from all of us at Filipino Chow.
Provided by Adoncia Vegas
Number Of Ingredients 15
Steps:
- Put the cooking oil in a large pan or wok over medium-high heat.
- Once the oil is hot, put the fish in the pan and briefly stir the fish so it does not stick to the pan.
- Let one side of the fish cook until it is brown and crispy (usually takes about a minute).
- Turn the fish over to let the other side cook until brown and crispy.
- When both sides of the fish is fully cooked, remove it from pan and set it aside on paper towels.
- Using a clean pan, add a little cooking oil over medium-high heat.
- Once the pan is hot, add the the garlic and onion to saute for one minute.
- Add the carrots, ginger, half of the pineapple chunks, and bell pepper to the pan and continue to saute briefly.
- Now add the water, soy sauce and pineapple juice to the pan.
- Stir and bring this to a simmer.
- Reduce the heat to low and let it sit for 5 minutes.
- Add the tomato paste, sugar, and vinegar to the pan then mix thoroughly.
- Add the cornstarch in 1⁄2 cup water then stir to dilute it.
- Slowly pour the cornstarch into the sauce while continuously stirring to thicken the sauce.
- Remove the sauce from the heat and set it aside.
- Plate the fish on a serving dish and pour the sauce on top of the crispy tuna.
- Garnish with the scallions and serve immediately.
Nutrition Facts :
TUNNU AURUDICI (SAUTEED SWEET AND SOUR TUNA STEAKS)
Make and share this Tunnu Aurudici (sauteed Sweet and Sour Tuna Steaks) recipe from Food.com.
Provided by kymgerberich
Categories Tuna
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Over medium heat, place a skillet large enough to hold all the tuna steaks in one layer. Add 2 Tbl of the olive oil, the sliced onions, salt and pepper to taste. Cook the onions for about 8 - 9 minutes or until they're wilted and golden brown. Remove the onions from the pan and keep them warm.
- Add 2 more Tbl of the olive oil to the same pan and increase the heat to high. Season the tuna steaks with salt and pepper and lightly flour them on both sides. Sear the tuna steaks for 2 minutes on each side, then remove them from the pan. Add the sugar, vinegar, vine, and cooked onions to the pan. Cook uncovered, over medium heat for about 2 minutes. Add the parsley and the tuna steaks and cook for another 2 minutes. Remove the tuna to a warm platter, pour the pan juices on top and serv.
Nutrition Facts : Calories 192.3, Fat 12.2, SaturatedFat 1.7, Sodium 2.9, Carbohydrate 17.4, Fiber 1, Sugar 3.1, Protein 2
TUNA SWEET AND SOUR
Make and share this Tuna Sweet and Sour recipe from Food.com.
Provided by nvermd
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauté peppers and pineapple in butter.
- Add 1/4 cup pineapple juice; cover and simmer about 5 minutes.
- Combine remaining 1/2 cup pineapple juice with cornstarch.
- Add soy sauce, vinegar, sugar and broth.
- Add to pepper mixture and cook, stirring constantly, until thickened.
- Add tuna and season to taste with salt and pepper.
- Heat until hot.
- Serve with cooked rice.
Nutrition Facts : Calories 329.8, Fat 10.8, SaturatedFat 4.9, Cholesterol 50.3, Sodium 391.2, Carbohydrate 34.6, Fiber 1.7, Sugar 28.3, Protein 23.8
SEARED TUNA WITH OVEN-DRIED TOMATOES AND SWEET-AND-SOUR ONIONS
Provided by Molly O'Neill
Categories dinner, main course
Time 4h
Yield Four servings
Number Of Ingredients 21
Steps:
- To make the tomatoes, preheat the oven to 280 degrees. Place the tomatoes on a baking sheet and sprinkle with the thyme, sugar, half of the garlic and salt and pepper. Bake for 3 1/2 hours.
- Meanwhile, to prepare the onions, combine the water, vinegar, sugar, salt and pepper in a medium-size saucepan and bring to a boil. Add the onion and cook for 5 minutes. Drain and let cool. Toss with the olive oil and set aside.
- When the tomatoes are cool enough to handle, coarsely chop them. Heat the olive oil in a medium-size skillet over medium heat. Add the tomatoes, tarragon and remaining garlic and cook for 2 minutes. Season with salt and pepper and set aside.
- To make the tuna, combine the rosemary, garlic, poppy seeds, cracked pepper and salt. Roll each piece of tuna in the mixture until well coated. Heat the oil in a large nonstick or cast-iron skillet over high heat. Sear on all sides until browned on the outside but medium rare in the center, about 6 to 8 minutes. Remove from pan and cut each piece across into 1/4-inch thick slices.
- Divide the onion mixture among 4 plates. Place the tomato mixture over the onions. Top with tuna slices, season with salt and serve immediately.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1403 milligrams, Sugar 31 grams, TransFat 0 grams
TUNNU AURUDUCI (SAUTEED SWEET-AND-SOUR TUNA STEAKS)
Provided by David Ruggerio
Categories Fish Sauté Tuna White Wine Spring
Yield Serves 6
Number Of Ingredients 9
Steps:
- Over medium heat, place a skillet lare enough to hold all the tuna steaks in one layer. Add 2 tablespoons of the olive oil, the sliced onions, salt, and pepper to taste. Cook the onions for about 8 to 9 minutes or until they're wilted and golden brown. Remove the onions from the pan and keep them warm.
- Add 2 more tablespoons of the olive oil to the same pan and increase the heat to high. Season the tuna steaks with salt and pepper and lightly flour them on both sides. Sear the tuna steaks for 2 minutes on each side, then remove them from the pan. Add the sugar, vinegar, wine, and cooked onions to the pan. Cook uncovered, over medium heat for about 2 minutes. Add the parsley and the tuna steaks and cook for another 2 mintues. Remove the tuna to a warm platter, pour the pan juices on top, and serve.
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