Tuna Sweet And Sour Food

SWEET SWEET TUNA SALAD

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.

SWEET AND SOUR SICILIAN TUNA

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.

SWEET AND SOUR TUNA (ESCABECHENG ISDA)

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.

SWEET AND SOUR TUNA

Steps:

• Drain the can of pineapple, reserving the juice.
• In a saucepan combine 1/3 cup of the pineapple juice [set aside the rest], bell pepper, pineapple chunks, bouillon cube & water.
• Heat the mixture to boiling, then reduce heat & simmer 5 minutes.
• Mix the cornstarch with the remaining pineapple juice, soy sauce, vinegar & sugar, then stir that mixture into the hot pineapple mixture.
• Cook, stirring constantly, until the mixture is thickened & bubbling.
• Add the tuna chunks & butter, carefully stirring. Heat through.
• Heat the chow mein noodles, & spoon the tuna mixture over the noodles before serving.

TUNNU AURUDUCI (SAUTEED SWEET-AND-SOUR TUNA STEAKS)

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.

TUNA SWEET AND SOUR

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.