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Plum tuna
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Fish, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Plum jam | | 2
| tbsp | Cornstarch | | 1/4
| cup | Water | | 1/4
| tsp | Ground ginger | | 1
| | Clove garlic, minced | | 1
| cup | Water | | 1/2
| tsp | Salt, to taste | | 1
| tbsp | Soy sauce | | 1
| tbsp | Cider vinegar | | 2
| can | Tuna, drained and chunked | | | Cooked rice | | | Chopped nuts, optional | | | Chopped parsley, optional | | | Coconut, flaked, optional |
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Procedures:
| 1 | Put the jam in heavy pan. | | 2 | Mix cornstarch and ?c pater and blend into the jam. | | 3 | Add ginger, garlic, water, salt, soy sauce, and vinegar and cook, stirring constantly, until thickened. | | 4 | Add tuna and heat. | | 5 | Serve over mounds of hot cooked rice and serve little side bowls of chopped nuts, parsley, and coconut to sprinkle over the top, if desired. |
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