"Delicious right off the grill! Take care not to overcook the steaks, as tuna can quickly become quite dry." — It's A New Day
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light soy sauce
Chinese rice wine
1 large clove
minced fresh ginger root
4 (6 ounce)
tuna steaks (about 3/4 inch thick)
I more than doubled the marinade for 2 tuna steaks, added 1 teaspoon brown sugar, a bit of oyster sauce, a dash of sesame oil, and chopped chives. Boiled the leftover of the marinade and thickened it to pour over the grilled tuna (I did pour more water in and seasoned it to make more sauce).
2 out of 4 people I served this to liked it and I wasn't one of them. The flavor of the marinade really enhanced the fish-i-ness of the tuna steaks (which for me, is not a plus.) The leftovers were awesome the next day made into tuna salad sandwiches however!
yuh yuh good.. easy on the ginger..great w/ frozen trader joe's tuna
I substituted rice vinegar and sherry for rice wine vinegar and it added a great flavor!
absouletely perfect tuna! it was so tender and flaky - the marinade definitely did the trick, although i added a touch of lime juice.
Wonderful recipe,I let my tuna marinade over night. It tasted fantastic. It went really well with warm cous cous.
Delicious marinade! I pan fried the tuna with a small drizzle of oil for 3 minutes per side. That left the steaks pink in the middle, with great flavor and texture.
Great recipe, really good marinade. Just make sure you get high quality tuna because tuna can taste pretty fishy, and I subsituted sherry for the rice wine and it tasted great.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Tuna Teriyaki
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 46
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