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.
17,2004.9/5
Last modified on: June 22th 2016
For 4 people, you will need:
2 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons 
2 How long does it take?
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 30 min. | 2 hours | 10 min. | 2 hours 40 min. |
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?
Work this out...
When should I start for the recipe to be ready at a certain time?
Work this out...
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.
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
How much will it cost?
For 4 people : 7.33 €
Per person : 1.83 €
Source: Home made.
More recipes?
This recipe use (among others) | Fish fillet: You can check-out other recipes which use it, like for example: Tahitian style fish, Red sea bream fillets in a soy-sauce marinade, Fish "à la Bordelaise", Fisherman's Ragout, Fish in white wine, ... All |
 | Oil: You can get more informations, or check-out other recipes which use it, for example: Spinach brik parcels, Comtoise tart for Seàn, Pears and caramelised walnut samosas , Larded pork tenderloin, Sesame fried scampi, ... All |
 | Curry powder: You can check-out other recipes which use it, like for example: Madras rice, Cauliflower curry, Curried prawn risotto, Papadums, Quick chicken curry, ... All |
 | Breadcrumbs: You can check-out other recipes which use it, like for example: Fish "à la Bordelaise", Fish in a seed crust, Crunchy little pieces of fish, Wiener Schnitzel, French toast "cordon bleu", ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-03-24)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.