Fried tuna in pineapple chili sauce
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 610, total fat 15 G., saturated fats 6 G., proteins 42 G., carbohydrates 75 G., fiber 5 G., cholesterol 56 mg, sodium 757 mg, sugar 7 G.
Calories 610, total fat 15 G., saturated fats 6 G., proteins 42 G., carbohydrates 75 G., fiber 5 G., cholesterol 56 mg, sodium 757 mg, sugar 7 G.
Fresh tuna steaks are pan-fried until crisp on the outside and pink in the middle, and served with steamed jasmine rice, coleslaw, and avocado in a sweet and spicy pineapple sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups jasmine rice
- 2 tbsp + 1.5 tsp coconut oil, melted
- 1 tbsp + 1 tsp white wine vinegar
- 2 green onions, thinly sliced (white parts separated from green parts)
- 1/2 or whole Fresno pepper, finely chopped (remove seeds to reduce heat)
- 3/4 tbsp. pineapple juice
- Juice of 1 lime
- 1.5 cups thinly shredded red cabbage
- 2 tuna steaks (about 600g total)
- 1 avocado, thinly sliced
- 0.5 cups salted corn nuts, lightly crushed
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Recipes with similar ingredients: tuna, Avocado, jasmine rice, Fresno pepper, wine vinegar, red cabbage, Pineapple juice, lime juice, corn nuts, coconut oil, green onions
Cooking the dish according to the recipe:
- Place the rice in a medium saucepan with 2.5 cups of water and a large pinch of salt; bring to a boil over medium heat. Stir, then cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Stir in 1.5 teaspoons of coconut oil, 1 tablespoon of vinegar, and the white part of the green onion. Set aside and let cool slightly.
- Meanwhile, combine the chili pepper, pineapple juice, and lime juice in a large nonstick skillet and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until a thin glaze forms, about 10 minutes. Pour the sauce into a small bowl and wipe out the skillet. In another bowl, combine the cabbage, the remaining 1 teaspoon vinegar, and a pinch of salt; set aside.
- Sprinkle the tuna with salt on both sides. In the same skillet, heat the remaining 2 tablespoons coconut oil over high heat until almost smoking. Add the tuna and cook until well-browned, 1-2 minutes per side. Transfer to a cutting board.
- Divide the rice among shallow bowls. Slice the tuna and arrange it on top of the rice along with the cabbage and avocado; drizzle with the sauce. Sprinkle with green onions and corn nuts.
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