Sesame Tuna in Spicy Lychee Sauce



For the sesame tuna:

5 cans Century Tuna Solid in Vegetable Oil
½ cup breadcrumbs
¼ cup Cream All-purpose Flour
1 tsp. garlic powder
1 tsp. onion powder
2 pcs. egg
3 pcs. eggwhite, beaten
3 pcs. tsps. cream Cornstarch
200 gms. sesame seeds
Jolly cooking oil

For the spicy lychee sauce:

4 tbsps. Jolly Cooking Oil
½ cup red onion, quartered
½ cup green bell pepper, cut into squares
½ cup red bell pepper, cut into squares
2 pcs siling labuyo red, sliced
½ cup tomato sauce
2 tsps. tomato paste
2 tsps. rice wate
2 tsps. Good life soy sauce
2 pcs. beef cubes
1 cup Good Life lychee juice from can
½ cup water
1 cup Good Life lychee drained, cut into halves
2 tsps. sugar

For the thickening cornstarch solution:

2 tbsps. Cream Cornstarch
2 tbsps. water

For the salad dish:

1 iceberg lettuce, sliced thinly
2 pcs. fresh basil leaves, chopped
3/4 cup cucumber seeded, sliced thinly plus extra cucumber slice
½ cup carrots, sliced thinly
1 can Century Tuna Flakes in Vegetable Oil, drained

For the honey sesame mayo dressing:

1 cup mayonnaise
2 tsps. honey
2 tsps. Good Life sesame oil
pinch of salt

For plating:

steamed rice
sliced carrots



Step 1

For the sesame tuna: In a bowl, mix all the Century Tuna solid, garlic powder, onion powder, breadcrumbs, flour. Mix well using your hands then add the eggs. Season with a little salt and ground black pepper. Spoon some of the mixture and make a rectangular or square shape using your hands until well molded. In a separate bowl, mix the eggwhite and the cornstarch until well-mixed. Slowly dip in tuna mixture in eggwhite. Using a spatula, dredge the tuna in sesame seeds and make sure it covers all the tuna. Deep-fry in oil, turning once until golden brown; set aside.

Step 2

For the spicy lychee sauce: Heat 2 tablespoons of oil in a wok. Add onion, green and red bell pepper, siling labuyo. Stir until fragrant. Add the tomato sauce, tomato paste, rice wine, soy sauce, Knorr cubes, lychee juice and water. Simmer for 2 minutes. Add lychee fruit and chicken with cornstarch solutions; set aside. Adjust in sweetness and saltiness by adding a little salt and sugar according to your taste.

Step 3

For the salad: On a dinner plate, arrange the lettuce, basil, cucumber, carrots then top with a little tuna. For the honey sesame mayo dressing: In a bowl, combine mayonnaise, honey, sesame and pinch of salt. Mix using wire whisk to blend well all the ingredients. Place the dressing in an icing piping bag. Pour the dressing on top of the salad side dish. Serve with steamed cooked rice and garnish with sliced carrots.

Step 4

To plate: On a dinner plate, place cooked rice in a bowl and place strips of carrots on top. Place the side salad dish next in this order: Lettuce, chopped basil, cucumber, carrots and top with tuna flakes. Pour honey-sesame mayo dressing on top. Place the cucumber slice topped with sesame tuna. Pour some of the spicy lychee sauce on top but arrange the vegetables on top of the sesame tuna, lychee fruit, bell pepper and onion. Spoon the sauce on the plate.

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