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Curried tuna cubes

In this recipe chunky cubes of fresh tuna are marinated, then double-dipped to coat them before cooking: first in curry spices, then breadcrumbs.

The cubes of fish are pan-fried to a crispy coating on the outside but stay tender in the middle.

25,5144.9/5 for 18 ratings

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Last modified on: June 22^th 2016

For 4 people, you will need:

1 300 g fish fillet
2 2 tablespoons soy sauce
3 3 tablespoons vinegar
4 2 tablespoons olive oil
5 pepper
6 2 eggs
7 4 tablespoons curry powder
8 4 tablespoons breadcrumbs
9 8 tablespoons oil
Total weight: 745 grams

Change those ingredients for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
30 min.	2 hours	10 min.	2 hours 40 min.

Keeping: Should be eaten immediately.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 5 min.

Marinate the tuna

Cut 300 g fish fillet (preferably tuna) into large dice.

Stage 2 - 2 hours

Prepare the marinade by mixing 2 tablespoons soy sauce, 3 tablespoons vinegar, 2 tablespoons olive oil and pepper.

Add the cubes of tuna to the marinade, mix well, cover and leave in the fridge to marinate for 2 hours.

Note: This marinade can be made the day before.

Stage 3 - 5 min.

Coat the tuna cubes

Put 4 tablespoons curry powder on a small plate.

Put 4 tablespoons breadcrumbs on another small plate.

Beat 2 eggs quickly in a small bowl.

Stage 4

Dip a cube of tuna in the beaten egg.

Stage 5

Roll in curry powder until well coated.

Stage 6 - 10 min.

Prepare all the tuna cubes like this.

Stage 7

Dip a cube in the beaten egg again.

Stage 8

Roll in breadcrumbs until well coated.

Stage 9 - 10 min.

Coat all the tuna cubes like this.

Stage 10 - 10 min.

Pour 8 tablespoons oil into a frying pan on medium heat. fry the cubes until browned all over.

Serve without delay with a salad of grated carrot, for example.

Remarks

An interesting combination of flavours is to serve these tuna cubes with something fresh and tangy, such as the carrot salad shown in the photos.

This recipe was devised for tuna, but you could use another fish - salmon, for example - if you prefer.

You will notice that there is no added salt in this recipe. This is because the soy sauce in the marinade, and the curry powder are already salty enough.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,086 Kcal or 8,734 Kj	77 gr	64 gr	169 gr
104 %	30 %	6 %	26 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
280 Kcal or 1,172 Kj	10 gr	9 gr	23 gr
14 %	4 %	1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
521 Kcal or 2,181 Kj	19 gr	16 gr	42 gr
26 %	7 %	2 %	6 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 7.27 €
Per person : 1.82 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Fish fillet: You can check-out other recipes which use it, like for example: Erika's ceviche, Fish in white wine, Red sea bream fillets in a soy-sauce marinade, Sea bass with coriander cream en papillote, Rolls of fish in smoked ham, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Fish in a seed crust, Hachis parmentier: meat with mashed potato and cheese, Oven omelette, Croque-monsieur complet, Tournedos Rossini, ... All
	Curry powder: You can check-out other recipes which use it, like for example: Mixed salad with curry mayo, Curried mussels with cabbage, Curried prawn risotto, Papadums, Avocado with Sautéed Prawns , ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Mini Mont d'Or fondue with "spuds in blankets", Scallops au gratin, Sesame fried scampi, Wiener Schnitzel, Fish "à la Bordelaise", ... All

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