Tuna Scaloppine with Chinese Vegetables

Tuna Scaloppine with Chinese Vegetables
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 1:30 Total Time

Ingredients

Add all
  • 1 lb
    (454 g)

    tuna fillet, sliced into 4 scaloppine

  • 1/2 lb
    (225 g)

    chinese green beans, trimmed

  • 2 cup
    (500 mL)

    shredded nappa cabbage

  • 2 cup
    (500 mL)

    bean sprouts

  • salt and fresh ground pepper

  • marinade:

  • 2 Tbsp.
    (30 mL)

    julienned fresh ginger

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1/2 tsp.
    (3 mL)

    sesame oil

  • 1/4 cup
    (60 mL)

    Tamari sauce

  • 1/2 cup
    (125 mL)

    chicken bouillon

Preparation

In a bowl, mix marinade ingredients together. Coat scaloppine with marinade and refrigerate for 1 hour, turning them occasionally.

In a pan, steam green beans for 4 minutes. Add nappa, bean sprouts and marinated tuna. Season. Cover and steam for 7 minutes.

Serve scaloppine on a bed of vegetables on each plate.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007