Tuna Sweet And Sour Recipes

Steps:

• Drain the can of pineapple, reserving the juice.
• In a saucepan combine 1/3 cup of the pineapple juice [set aside the rest], bell pepper, pineapple chunks, bouillon cube & water.
• Heat the mixture to boiling, then reduce heat & simmer 5 minutes.
• Mix the cornstarch with the remaining pineapple juice, soy sauce, vinegar & sugar, then stir that mixture into the hot pineapple mixture.
• Cook, stirring constantly, until the mixture is thickened & bubbling.
• Add the tuna chunks & butter, carefully stirring. Heat through.
• Heat the chow mein noodles, & spoon the tuna mixture over the noodles before serving.

Steps:

• Over medium heat, place a skillet lare enough to hold all the tuna steaks in one layer. Add 2 tablespoons of the olive oil, the sliced onions, salt, and pepper to taste. Cook the onions for about 8 to 9 minutes or until they're wilted and golden brown. Remove the onions from the pan and keep them warm.
• Add 2 more tablespoons of the olive oil to the same pan and increase the heat to high. Season the tuna steaks with salt and pepper and lightly flour them on both sides. Sear the tuna steaks for 2 minutes on each side, then remove them from the pan. Add the sugar, vinegar, wine, and cooked onions to the pan. Cook uncovered, over medium heat for about 2 minutes. Add the parsley and the tuna steaks and cook for another 2 mintues. Remove the tuna to a warm platter, pour the pan juices on top, and serve.

Steps:

• To make the tomatoes, preheat the oven to 280 degrees. Place the tomatoes on a baking sheet and sprinkle with the thyme, sugar, half of the garlic and salt and pepper. Bake for 3 1/2 hours.
• Meanwhile, to prepare the onions, combine the water, vinegar, sugar, salt and pepper in a medium-size saucepan and bring to a boil. Add the onion and cook for 5 minutes. Drain and let cool. Toss with the olive oil and set aside.
• When the tomatoes are cool enough to handle, coarsely chop them. Heat the olive oil in a medium-size skillet over medium heat. Add the tomatoes, tarragon and remaining garlic and cook for 2 minutes. Season with salt and pepper and set aside.
• To make the tuna, combine the rosemary, garlic, poppy seeds, cracked pepper and salt. Roll each piece of tuna in the mixture until well coated. Heat the oil in a large nonstick or cast-iron skillet over high heat. Sear on all sides until browned on the outside but medium rare in the center, about 6 to 8 minutes. Remove from pan and cut each piece across into 1/4-inch thick slices.
• Divide the onion mixture among 4 plates. Place the tomato mixture over the onions. Top with tuna slices, season with salt and serve immediately.

Steps:

• Sauté peppers and pineapple in butter.
• Add 1/4 cup pineapple juice; cover and simmer about 5 minutes.
• Combine remaining 1/2 cup pineapple juice with cornstarch.
• Add soy sauce, vinegar, sugar and broth.
• Add to pepper mixture and cook, stirring constantly, until thickened.
• Add tuna and season to taste with salt and pepper.
• Heat until hot.
• Serve with cooked rice.