Sweet and Sour Tuna
Elevate your weeknight dinner with this vibrant Sweet and Sour Tuna, a refreshing twist on a classic favorite. Featuring tender chunks of pan-seared fresh tuna steak, this dish is brought to life with colorful bell peppers, juicy pineapple chunks, and a tangy homemade sauce that balances sweet and savory flavors. Perfectly seasoned and thickened with a cornstarch slurry, this quick and easy recipe is ready in just 35 minutes, making it an excellent choice for busy evenings. Served over steamed rice or noodles, and optionally garnished with fresh green onions, this dish offers a satisfying and nutritious meal everyone will love. Ideal for seafood lovers craving a tropical-inspired stir-fry, this Sweet and Sour Tuna is as delicious as it is simple to prepare.
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Recipe Information
Ingredients
- 500 grams fresh tuna steak
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic
- 1 teaspoon ginger
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 cup pineapple chunks (canned or fresh)
- 0.5 cup water
- 2 tablespoons soy sauce
- 3 tablespoons ketchup
- 2 tablespoons rice vinegar
- 3 tablespoons brown sugar
- 1 teaspoon cornstarch (for the sauce)
- 2 tablespoons water (for cornstarch slurry)
- 2 stalks green onions (optional for garnish)
Instructions
Cut the tuna steak into bite-sized chunks and season with salt and black pepper.
Evenly coat the tuna chunks in cornstarch, shaking off any excess.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tuna chunks and pan-sear for 1-2 minutes on each side, until golden and just cooked through. Remove the tuna from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Add diced red and green bell peppers to the skillet and stir-fry for 2-3 minutes until slightly tender but still crisp.
Stir in the pineapple chunks and cook for another minute.
In a small bowl, whisk together the water, soy sauce, ketchup, rice vinegar, and brown sugar to make the sauce.
Pour the sauce mixture into the skillet and bring it to a simmer.
In a separate small bowl, mix the 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually stir the slurry into the sauce and cook until it thickens, about 1-2 minutes.
Return the seared tuna to the skillet and gently toss to coat the pieces in the sauce. Cook for an additional 1-2 minutes to warm the tuna through.
Serve the sweet and sour tuna over steamed rice or noodles, and garnish with sliced green onions if desired.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 19.6 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 850 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
