Yellowfin tuna with sweet and sour blood orange sauce

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 910 Kcal, 59g Protein, 43g Carbohydrates, 46g Fat


  • Sweet and sour sauce
  • 1 tbsp peanut oil
  • 1 red chilli, deseeded, finely chopped
  • 1 garlic clove, pressed
  • 2 red onions, thinly sliced
  • 1 stick lemongrass sticks, core finely chopped
  • 4 carrots, cut into sticks
  • 1 dl ginger juice
  • 1 tbsp tomato puree
  • 2 tbsp white wine vinegar
  • 1 dl blood orange juice
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • 2 tbsp sugar
  • 2 blood orange, segmented
  • Tuna and crispy tofu
  • 260 g tofu, plain, cut into sticks
  • 2 tbsp soy sauce
  • 2 tbsp peanut oil
  • 4 slices yellowfin tuna (each approx. 180 g)
  • 100 g coconut flakes

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  • Sweet and sour sauce

    Heat the oil in a wok or frying pan. Add the garlic, chilli and lemongrass, stir fry briefly. Add the onions, carrots and tomato puree, stir fry for a further 5 mins. Combine the blood orange juice and ginger juice with the vinegar, soy sauce, sugar and cornflour, pour into the pan, bring to the boil while stirring, simmer for approx. 3 mins. Add the orange segments and heat gently.
  • Tuna and crispy tofu

    Coat the tofu with soy sauce, toss in the coconut flakes. Heat the oil in a non-stick frying pan. Fry the tofu all over for approx. 3 mins., remove from the pan. Fry the fish in the same pan for approx. 1 min. on each side, remove and cut into slices. Serve the tofu with the sweet and sour sauce.
  • Serve with:

    Basmati rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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