Sweet and Sour Tuna Steaks

    40 minutes

    You'll be surprised how delicious this very simple sweet and sour sauce tastes with fresh tuna steaks.

    28 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 large onion, cut into chunks
    • 4 tuna steaks
    • 1 cup (250ml) red wine vinegar
    • 1 cup (200g) sugar

    Preparation:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Heat olive oil in a heavy-bottomed frypan 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 frypan.
    2. Place the tuna steaks in the same frypan over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
    3. Stir the vinegar and sugar together in the same frypan 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.

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    Reviews in English (22)


    This was reallllllllyyyy good! Even just the basic recipe it's good. I threw in a little bit of garlic and some marjoram into the mix and that made it extra flavorful. I would imagine that you add just about any herb and it would not spoil it. Fantastic.  -  02 Jul 2010  (Review from Allrecipes USA and Canada)


    This was a great meal. I made it with salmon instead, due to the lesser cost of salmon, and I only used 3 steaks. I'll make it again. Next time I will serve this dish with Roquefort Pear Salad.  -  03 Apr 2009  (Review from Allrecipes USA and Canada)


    This is so good. I only had 3/4 cup red wine vinegar on hand, so used 1/4 cup regular white vinegar and it was still great. Next time I will carmelize two onions instead of just one. The onions were the best part and we all were fighting over the onions.  -  12 Aug 2009  (Review from Allrecipes USA and Canada)