Tuna Steaks in Orange Sauce

    Tuna steaks are crumbed in polenta then seared in hot oil. Served with an orange and white wine sauce. Goes great with a side of rice and spinach.

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    Serves: 4 

    • Sauce
    • 2 large oranges
    • 350ml orange juice
    • 2 tablespoons dry white wine (optional)
    • 2 tablespoons cornflour
    • Tuna Steaks
    • 2 tablesoons chopped fresh coriander leaves
    • 2 tablespoons cornmeal or polenta
    • pepper, to taste
    • 4 tuna steaks, 1cm thick
    • (about 180g each)
    • 1 tablespoon olive oil

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Peel and segment the oranges. Whisk together the orange juice, wine (if using) and cornflour in a small saucepan until smooth. Bring the mixture to the boil over a medium-high heat then cook, stirring, for about 2 minutes or until the sauce thickens. Remove from the heat and stir in the orange segments. Keep warm.
    2. Mix the coriander, cornmeal and pepper in a shallow dish. Coat both sides of the tuna steaks with the cornmeal mixture, pressing firmly so it adheres.
    3. Heat 2 teaspoons of the oil in a large, heavy frying pan over a medium-high heat until hot but not smoking. Sear the tuna for about 2–3 minutes on each side for medium-rare or longer according to your taste. Add the remaining oil just before turning the fish. Serve with the sauce.
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