Tuna Meatballs in Orange Sauce
🍽️ Makes 10
Ingredients
| 1 (about 1 pound, or 454 g) | Tuna steak | |
| 1 teaspoon | 5 ml | Grated orange zest |
| 1/4 teaspoon | 1.3 ml | Sesame oil |
| 1/2 teaspoon | 2.5 ml | Grated ginger root |
| 1 tablespoon | 15 ml | Mirin |
| 1 tablespoon | 15 ml | Sake |
| 1 tablespoon | 15 ml | Soy sauce |
| 1 | Large egg, beaten | |
| 1/4 cup (20 g) | Panko bread crumbs | |
| to taste | Salt and black pepper | |
| — | Oil, for deep-frying | |
| 1/2 tablespoon | 7.5 ml | Oil (orange sauce) |
| 1/4 | Small onion, sliced | |
| 1/4 | Red bell pepper, seeded and sliced | |
| 1/4 | Green bell pepper, seeded and sliced | |
| 1/2 cup (120 ml) | Fresh orange juice, squeezed from 1 large navel orange | |
| 1 teaspoon | 5 ml | Dashi powder |
| 1 tablespoon | 15 ml | Cornstarch |
| 1/3 cup (80 ml) | Rice vinegar | |
| 1/2 cup (110 g) | Packed brown sugar | |
| 2 tablespoons | 30 ml | Soy sauce (orange sauce) |
| 3 tablespoons | 45 ml | Ketchup |
Instructions
VARIANT 1
- To make the meatballs: Chop the tuna steak into very fine pieces, then place in a large bowl. Add the orange zest, sesame oil, ginger, mirin, sake, 1 tablespoon soy sauce, beaten egg, bread crumbs, and salt and pepper and fully incorporate. Shape the mixture into 10 equal-size meatballs. Transfer the meatballs to a plate and put the plate in the freezer for 30 minutes.
- Meanwhile, make the orange sauce: In a medium skillet, heat the 1/2 tablespoon oil over medium heat. Add the onions and cook until translucent, about 2 minutes. Add the red and green peppers and cook for another 2 minutes, or until softened.
- In a small bowl, combine the orange juice, dashi powder, and cornstarch for a slurry, stirring to dissolve the cornstarch. Pour this slurry into the skillet along with the rice vinegar, brown sugar, 2 tablespoons soy sauce, and ketchup and stir to combine. Season with salt and pepper, then simmer until thick, stirring occasionally, around 3 minutes. Reduce the heat to low and keep the sauce warming while you deep-fry the meatballs.
- In a medium heavy-bottomed pot, heat 3 inches (7.5 cm) of oil over medium heat to 350°F (175°C), measuring with a thermometer, or a small piece of the meatball mixture sizzles when it hits the hot oil. Line a plate with paper towels. Deep-fry the meatballs for no more than 3 minutes, or until golden. Transfer to the prepared plate. You may need to do this in batches, depending on the size of your pan.
- Add the fried tuna meatballs to the skillet with the orange sauce, toss to coat, and serve.
VARIANT 2
- Make the Meatballs: In a large bowl, combine the chopped tuna, onion, garlic, egg, panko breadcrumbs, soy sauce, sesame oil, grated ginger, and green onions. Mix until everything is well incorporated. Season with salt and pepper to taste, and mix again. Roll the mixture into small meatballs, about the size of a golf ball. Heat oil in a frying pan over medium heat. Fry the meatballs in batches, turning occasionally until golden brown and cooked through (about 5-7 minutes). Remove and set aside.
- Prepare the Sauce: In a small saucepan, combine soy sauce, mirin, sake (if using), and sugar. Heat over medium heat until the sugar dissolves. If you prefer a thicker sauce, dissolve the cornstarch in a bit of water and stir it into the sauce. Simmer until the sauce thickens slightly, then remove from heat.
- Serve: Drizzle the sauce over the cooked meatballs or serve it on the side for dipping. Garnish with extra green onions or sesame seeds if desired.