Albacore tuna with sweet and sour sauce from True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil and Sam Fox

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Notes about this recipe

  • mharriman on March 09, 2021

    I ordered the fish from a Seattle fish company just to change up the fish we normally eat in our house. The albacore tuna took basically no time to pan sear and was tasty. We liked the sweet and sour sauce for the fish although it does call for a special Chinese vinegar that I ended up ordering just to make the dish. Husband liked this more than I did. I eat albacore tuna fish sandwiches all the time, but having albacore tuna as a fillet in a dinner entree isn’t something I can remember ordering at a restaurant or making at home. I think it’s a personal mindset thing- I associate tuna with lunch time sandwiches. Served with suggested steamed rice and a lettuce/ cucumber salad. This recipe is also in Weil’s Fast Food Good Food cookbook.

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Reviews about this recipe

  • Leite's Culinaria

    Though this recipe shares the name of a sauce that’s ubiquitous on Chinese menus—and oft insipid, gloppy, cloying & all manner of other undesirable traits—it couldn’t be more different than all that.

    Full review
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