Barbecued Tuna Teriyaki recipe
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- Oily fish
Delicious right off the barbecue! Take care not to overcook the steaks, as tuna can quickly become dry.
109 people made this
- 2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 large clove garlic, minced
- 1 knob fresh root ginger, minced
- 4 tuna steaks (about 2cm / 3/4 inch thick)
- 1 tablespoon vegetable oil
MethodPrep:15min ›Cook:12min ›Ready in:27min
- In a shallow dish, stir together soy sauce, rice wine, garlic and root ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.
- Preheat barbecue for medium-high heat.
- Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.
- Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(94)
Reviews in English (64)
Used different ingredients.I substituted rice vinegar and sherry for rice wine vinegar and it added a great flavour!-24 Jul 2008
Used different ingredients.absoultely perfect tuna! it was so tender and flaky - the marinade definitely did the trick, although i added a touch of lime juice.-24 Jul 2008
by SHEILA IN TEXAS
Wonderful recipe,I let my tuna marinade over night. It tasted fantastic. It went really well with warm cous cous.-24 Jul 2008
Combine all ingredients in a one gallon zip lock bag except the tuna. Shake or press the spices and liquids until completely mixed. Add tuna. Refrigerate for 1 hour, turning bag every 15 minutes to marinate the tuna evenly.
Remove tuna from marinade and spray lightly with vegetable spray. Salt and pepper to taste. Heat grill to medium-high temperature. Place fish on grill and let cook for 3 - 4 minutes. Do not turn over yet. Rotate 45 degrees and allow to cook for an additional 4 - 5 minutes. Turn the tuna steaks over and allow to cook for an additional 5 minutes or until desired doneness. Do not over cook however they should cook until not raw in center. Check by inserting steak knife in the center of the tuna steak and if no longer red but is a slight pink center when it is done.
This marinade could easily be used for chicken or pork.
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Calories per serving: 774
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Making your own grilled tuna at home can never be tastier and easier. The key is with the marinade and time of marination. The method of grilling also plays an important role.
It is important to marinate the tuna for at least 3 hours in order for the fish to absorb the flavors. A simple mixture of soy sauce, calamansi, and sugar is a good basic marinade. Feel free to add other ingredients based on your preference. Adding a little bit of garlic powder makes a huge difference.
When it comes to grilling, the fish should be well basted so that it won’t get dry. Basting also helps infuse flavor to the fish. It is also a must to keep an eye on the tuna belly while grilling. Do not overcook the fish so that it remains moist and soft.
A charcoal grill is perfect to make this dish. However, using gas grill works too.
I enjoy having my grilled tuna belly with warm rice. It is also best to have it with soup. Tinolang tuna is a good example, along with sinigang na tuna.
If you have tried this recipe, post a picture in Instagram and use the hashtag #panlasangpinoy.
Got some super fresh tuna today. Thought I’d whip up a quick Tuna Teriyaki for dinner. Never thought my 5 year old would love it, though. Guess there’s hope for him yet.
Can’t blame him – dinner was darn delicious. Umami packed, sweet ‘n sour, seared flavors of ocean caught fresh fish…
This couldn’t really be any easier. It’s a testament to the idea that the best ingredients, simply cooked yield the best results.
Get that fresh tuna marinating. This teriyaki is basically soy, sugar, garlic and ginger – flavors that’ll take this tuna to the next level.
Give it a nice sear in a super hot, black steel pan or on the grill, or in any good pan you got, really. You want to cook it hot and quick – black and blue style. Seared on the outside and rare in the middle.
At least that’s how I like it. I call it seared sushi style. You go ahead and feel free to cook it a little more if you like.
Add a little broccoli and jasmine rice, and crack a nice Alsatian riesling like we did and you’ll have a terrific Tuna Teriyaki dinner. Just be sure to make enough for the kids too.
PREHEAT oven to 450°F or grill to medium–high.
CENTER one tuna steak on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food top with pineapple chunks. Combine teriyaki sauce, ginger and salt spoon over tuna and pineapple. Arrange vegetables beside tuna.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
BAKE 16 to 18 minutes on a cookie sheet in oven OR GRILL 8 to 10 minutes in covered grill.
Sprinkle with salt and pepper and serve with hot cooked rice or couscous, if desired.
Teriyaki grilled tuna jaw
Although teriyaki chicken is popular abroad, teriyaki in Japan is mainly used with fish. Teriyaki literally means “glazed grill”, and the recipe combines the popular Japanese seasonings of soy, mirin and sake to make a simple, delicate, sweet glaze that enhances the natural flavours of whatever it is applied to.
- 1 large or 2 small tuna jaws
- julienned Japanese leek and grated ginger, to serve
- 250 ml (1 cup) soy sauce
- 200 ml mirin
- 200 ml sake
- 80 g sugar
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the teriyaki glaze, heat all the ingredients in a saucepan until the sugar is dissolved. Remove from the heat and set aside.
Heat a barbecue or konro grill on medium-low. Grill the tuna jaw, turning frequently, for about 15-20 minutes or until nearly cooked through. Brush liberally with the teriyaki glaze and continue to grill, applying more layers of the glaze like a lacquer, until it is glossy and dark.
14 Grilled Tuna Steak Recipes with Paleo-friendly Marinades
Some people are tuna people, and some people aren’t. But when you go paleo, you might find yourself learning to enjoy foods you didn’t before. There are many different ways to make fish taste great, including these tuna steak recipes with different marinades, sauces, salsas, and techniques. Check them out!
My favorite way to eat just about any type of meat or fish is to grill it. The smoky flavor can’t be beat—especially when blackened just a bit with fantastic seasonings, just like this grilled tuna rubbed with paprika, oregano, thyme, cayenne, garlic, onion, and other flavors.
This recipe can be made paleo by replacing the soy sauce with coconut aminos and the tiny amount of sugar with coconut sugar (or just leaving it out). The bright and zesty flavors of ginger and lime are the perfect contrast for cool, refreshing avocado, and both flavors are perfect with this grilled tuna steak.
This fruity and savory tuna steak recipe uses mint leaves, lime, and coconut shavings to complement the kiwi and avocado and create a tropical flavor in this dish. A bit of raw honey gives the salsa topping a modest sweetness, while fresh rosemary adds an herbal layer.
Strong basil and lemon flavors in this marinade will penetrate your tuna steaks and leave them with a light and fresh (but also intense) flavor that’s simply delicious and so easy. You’ll need to start a few hours in advance of when you’d like to grill and serve, so you have time to marinate.
These tuna steaks are full of fresh Caribbean flavors, with coconut sugar, cumin, paprika, and ground ginger (you could also use fresh). Ground pepper adds a bit of heat to this dish, while the paprika adds a smoky, summery taste. Bring on the island flavors!
These steaks are grilled conveniently in a panini press, but if you don’t have one, you can certainly do them on the grill! Use coconut aminos in place of the soy sauce in this recipe, and enjoy the lemon-lime and clove flavors in this dish—a unique and delicious combination.
This flavorful tuna dish is packed with Mediterranean seasonings and flavors. It’s easy to make and is done in half an hour! Yellow onion, tomatoes, garlic, basil, olives, and capers will make you feel like you’re sitting along the Mediterranean Sea while you eat this dinner.
This recipe needs nothing but butter, ghee, olive oil, and salt or pepper (if desired). It’s a simple way to cook tuna steaks perfectly in a skillet—you can serve them as is, pair them with roasted vegetables, or mix up your favorite sauce or salsa to pour over the dish at the very end.
Here’s another simple tuna steak with an intensely flavorful marinade of ginger, cilantro, garlic, and lime juice. Avocado is the perfect cooling accent flavor, and healthy fats like coconut oil, tallow, or ghee are the perfect way to cook this dish. Get started a few hours ahead to marinate long enough.
This tuna steak has a delicious crust made completely of herbs—no breading here! Garlic powder, onion powder, paprika, chili, and garam masala are wrapped around the fish, coating it in a flavorful herb crust that’s the perfect simple pairing with fresh or roasted vegetables.
The fun flavors, salsas, sauces, and marinades for tuna steaks can be really fantastic, but you can also make them taste great with just a few ingredients and a simple technique. This pan-seared tuna steak needs only grass-fed butter, salt, and pepper. Optionally, you can add poppy seeds or olive oil.
This three-part recipe is for sweet and seasoned red peppers with garlic, sweet paprika, and red onion, tuna steaks with lime and coriander, and a lime-spiked chopped avocado for a blend of flavors and colors you won’t be able to resist.
These steaks are loaded with Asian-style flavorings like lime, garlic, ginger, sesame, and tamari (this recipe suggests substituting balsamic vinegar for the tamari if you wish—or you could use coconut aminos). Green onion adds the final touch to these grilled and fantastic steaks.
This simple but impressive dish uses black and white sesame seeds for a colorful, paleo-friendly crust on this rare tuna. The grapefruit salsa is the perfect touch, with onion, avocado, black pepper, and lime juice balancing and enhancing the flavors.
- 1/2 cup plus 1/2 teaspoon soy sauce
- 1/4 cup sake
- 1/4 cup sugar
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- Four 6-ounce sushi-quality tuna steaks, about 1 inch thick
- Vegetable oil
- 1 tablespoon fresh lime juice
- 1 tablespoon mirin or sweet sherry
- Salt and freshly ground pepper
- 2 carrots, cut into thin matchsticks
- 1 European cucumber&mdashpeeled, seeded and cut into thin matchsticks
- 1 package (2 ounces) radish sprouts
- 1/2 Maui or other sweet onion, sliced paper thin
In a glass baking dish, combine 1/2 cup of the soy sauce with the sake, sugar, scallions and garlic stir to dissolve the sugar. Add the tuna steaks and turn to coat. Marinate in the refrigerator, turning occasionally, for 1 hour.
Light a grill. Lightly brush the grate with vegetable oil. Remove the tuna from the marinade and pat dry. Brush the tuna with 1 tablespoon of vegetable oil and grill over high heat until lightly browned, about 2 to 3 minutes per side for medium rare. Transfer the tuna to a plate, cover loosely with foil and keep warm.
In a medium bowl, whisk 1 tablespoon of vegetable oil and 1/2 teaspoon of soy sauce with the lime juice and mirin. Season with salt and pepper. Add the carrots, cucumber, radish sprouts and onion and toss to combine. Mound the slaw on 4 dinner plates. Thickly slice the tuna and arrange it over the slaw. Pour any accumulated juices over the tuna and serve.