Tuna steaks with sweet and sour celery recipe

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  • Healthy
serves: 4
Skill: easy
Prep: 5 min
Cooking: 25 min
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  • The sweet and sour veg adds an oriental flavour to this delicious fish recipe.


    • 4 fresh tuna steaks
    • 2 celery hearts, rinsed and chopped
    • 1 medium onion, finely chopped
    • 2tbsp olive oil
    • 3 tomatoes, skinned, seeded and chopped
    • 2tbsp capers
    • 4tsp unrefined sugar
    • 3tbsp white wine vinegar
    • Chopped parsley
    • Salt and freshly ground black pepper


    • Heat the oil in a frying pan, add the onion and cook for 3-4 mins. Add the chopped celery and cook for a further 3-4 mins until beginning to soften.

    • Stir in the tomatoes and cook over a medium heat until the tomatoes become pulpy. Add the capers, sugar and vinegar. Turn up the heat and cook until the vinegar has evaporated. Set aside.

    • Heat a griddle and brush the tuna with a little oil and season. Place the tuna in the hot pan and cook for about 3 mins on each side. (1 min each side for rare, 4 mins each side for well done).

    • Serve the fish topped with the celery mixture and scatter over chopped parsley. Season to taste.

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