Tuna Steaks in Orange Sauce
30 minutes
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.
Elaine Russell
1 person made this
Ingredients
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
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- 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.
- 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.
- 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.
