Thai Tamarind Tuna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.1
- Total Fat: 2.1 g
- Cholesterol: 60.0 mg
- Sodium: 1,545.4 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 3.5 g
- Protein: 31.1 g
View full nutritional breakdown of Thai Tamarind Tuna calories by ingredient
Introduction
A riff on the Thai Tamarind Chicken recipe, with more veggies. A riff on the Thai Tamarind Chicken recipe, with more veggies.Number of Servings: 4
Ingredients
-
1 lb. Ahi Tuna, cut into bite sized pieces
1 lb. mushrooms, sliced (use a mix of shitake, button, cremini or others that are available)
13 oz bell peppers, cut into chunks (use a mix of red, orange and yellow)
1 medium onion, sliced
garlic, to taste, minced fine
ginger, to taste
cilantro, to taste
2 tsp. cornstarch
2T soy sauce
2 T white wine or cooking sherry
Sauce:
2 T. tamarind concentrate
1/2 cup water
2-3 T. fish sauce
2-3 T. palm sugar (or brown sugar)
fresh or dried chili peppers, to taste
lime juice, to taste
Directions
Mix the cornstarch with the water, and pour over the tuna pieces in a small bowl. Set near the stove.
Make the sauce by mixing together the tamarind concentrate, water, sugar, fish sauce and chili peppers. Set that near the stove.
Heat a large skillet or wok over medium-high heat. Add a couple of tablespoons of water, and the garlic, ginger, mushrooms, peppers and tuna, with its cornstarch mixture.
Stir fry one minute, or until the pan is getting dry. Add the wine, and stir fry another minute or two.
When the pan is getting dry again, start adding the tamarind sauce, a couple of tablespoons at a time. Let it cook after each addition until nearly dry. Do this until the fish is cooked, which should not take long.
Remove from the heat, add the cilantro, and adjust the flavors to taste, adding more fish sauce, sugar, lime juice or hot pepper as needed.
Serve with jasmine rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLAMINGREDD.
Make the sauce by mixing together the tamarind concentrate, water, sugar, fish sauce and chili peppers. Set that near the stove.
Heat a large skillet or wok over medium-high heat. Add a couple of tablespoons of water, and the garlic, ginger, mushrooms, peppers and tuna, with its cornstarch mixture.
Stir fry one minute, or until the pan is getting dry. Add the wine, and stir fry another minute or two.
When the pan is getting dry again, start adding the tamarind sauce, a couple of tablespoons at a time. Let it cook after each addition until nearly dry. Do this until the fish is cooked, which should not take long.
Remove from the heat, add the cilantro, and adjust the flavors to taste, adding more fish sauce, sugar, lime juice or hot pepper as needed.
Serve with jasmine rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FLAMINGREDD.