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Tuna (or Swordfish)with Sweet and Sour Pineapple, Cucumber, and Celery


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  • Sweet and Sour Vegetables
  • 2 stalks celery, cut into julienne
  • 1/2 English cucumber, unpeeled, cut into julienne
  • 1/3 cup (75 ml) pineapple, diced
  • 3 tablespoons (45 ml) rice vinegar
  • 2 tablespoons (30 ml) mirin
  • 1/4 teaspoon (1 ml) coriander seeds, crushed
  • 1/4 teaspoon (1 ml) black pepper, crushed
  • 1/4 teaspoon (1 ml) wasabi or
  • 1/2 teaspoon (2.5 ml) sambal oelek
  • Salt and pepper
  • Tuna
  • 4 steaks yellowfin tuna
  • 1 teaspoon (5 ml) celery salt
  • 2 tablespoons (30 ml) olive oil


Adapted from


Step 1

Sweet and Sour Vegetables

In a bowl, combine all the ingredients. Let marinate for about 15 minutes. Season with salt and pepper. Set aside.


Sprinkle the tuna steaks with the celery salt. Season with pepper.
In a large non-stick skillet over high heat, brown the steaks in the oil for 2 to 4 minutes on each side, or to the desired doneness. You can also grill the tuna over high heat. Slice thinly. Serve with the sweet and sour vegetables.

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