This Thai sweet and sour sauce is typically stir fried with King Prawns. I adapted it slightly so it is not overpowering for delicate medium rare Tuna steaks.A green apple salad and some rice make great company for this Thai fusion dish.
Ingredients for the sauce
1 small onion chopped
1 red chilli chopped ( optional)
2 tbsp coconut sugar
1 tbsp Thai fish sauce
1/3 cup tamarind paste
2 tbsp water or chicken stock
Heat a little oil in a pan on a medium heat and stir fry the onion till soft.
Add sugar, fish sauce, tamarind paste and water.
Stir fry gently until slightly thicken. Turn off the heat.
For the tuna
Heat a non stick frying pan until very hot then add 1 tbsp cooking oil of your choice.
Sear tuna for 2 minutes on each side for medium rare. (Quality of your pan and the heat may vary.)
Remove onto chopping board to rest for 3 minutes before slicing.
Drizzle the sauce over the tuna. If you prefer smoother sauce, strain it first.
For the green apple salad
1 large green apple , Julienne cut
half a red onion thinly sliced
1 red chilli ( optional)
3-4 tbsp fish sauce
1/4 cup lime juice.
Mix everything together and leave to rest in fridge for 30 minutes.