- 1-2 pounds of tuna, deboned and cut into large chunks
- 4 bulbs of garlic, peeled and minced
- 1 cup of bell pepper, red and green.
- 1 medium-sized onion,chopped
- 1 small carrot, cut into strips
- 1 scallion, cut into strips
- 1 thumb sized piece of ginger, peeled and cut into thin strips
- 20 ounce can of pineapple chunks, reserve the juice
- 4 tablespoons of tomato paste
- 1⁄2 cup of brown sugar
- 2 tablespoons of soy sauce
- 1⁄2 cup of vinegar
- 1 1⁄2 cup of water
- 1 tablespoon of cornstarch
- 1 cup of cooking oil
- Put the cooking oil in a large pan or wok over medium-high heat.
- Once the oil is hot, put the fish in the pan and briefly stir the fish so it does not stick to the pan.
- Let one side of the fish cook until it is brown and crispy (usually takes about a minute).
- Turn the fish over to let the other side cook until brown and crispy.
- When both sides of the fish is fully cooked, remove it from pan and set it aside on paper towels.
- Using a clean pan, add a little cooking oil over medium-high heat.
- Once the pan is hot, add the the garlic and onion to saute for one minute.
- Add the carrots, ginger, half of the pineapple chunks, and bell pepper to the pan and continue to saute briefly.
- Now add the water, soy sauce and pineapple juice to the pan.
- Stir and bring this to a simmer.
- Reduce the heat to low and let it sit for 5 minutes.
- Add the tomato paste, sugar, and vinegar to the pan then mix thoroughly.
- Add the cornstarch in 1⁄2 cup water then stir to dilute it.
- Slowly pour the cornstarch into the sauce while continuously stirring to thicken the sauce.
- Remove the sauce from the heat and set it aside.
- Plate the fish on a serving dish and pour the sauce on top of the crispy tuna.
- Garnish with the scallions and serve immediately.
Tips: Please note that cooking time may vary. As with most recipes, you can adjust seasonings, ingredients, and preparation methods to suit your tastes to a certain degree. Be creative in the kitchen.