TUNA TERIYAKI
Make and share this Tuna Teriyaki recipe from Food.com.
Provided by Sharon123
Categories Tuna
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.
- Add the tuna steaks to the marinade and turn to coat.
- Cover and marinate in the refrigerator for 8 hours.
- Reserve the marinade.
- Cook the steaks under the broiler, 3" from the heat, brushing with the marinade, for 3-4 minutes on each side.
- Serve immediately, garnished with scallions.
SOUVLAKI
Souvlaki is a Greek specialty made with tender cuts of meat. In this pork kebab recipe, the meat is marinated in a lemony olive oil mixture. Serve with rice pilaf and a Greek salad.
Provided by Abby Benner
Categories World Cuisine Recipes European Greek
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 4.3 g, Cholesterol 65.4 mg, Fat 8.1 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 353.5 mg, Sugar 1.4 g
GRILLED TUNA TERIYAKI
Steps:
- Stir soy sauce, rice wine, ginger, and garlic together in a shallow dish. Place tuna in the marinade, and turn to coat. Cover dish and refrigerate for at least 30 minutes.
- Preheat grill for medium-high heat.
- Remove tuna from marinade and discard remaining liquid. Brush both sides of steaks with oil.
- Cook tuna on the preheated grill until cooked through, 3 to 6 minutes per side.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 1.5 g, Cholesterol 77.1 mg, Fat 5.1 g, Fiber 0.1 g, Protein 40.4 g, SaturatedFat 0.9 g, Sodium 328.6 mg, Sugar 0.2 g
TERIYAKI NOODLE BROTH
A light ramen-like soup with noodles, chicken and a spiced stock base
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Pour the stock into a large pan and heat until just simmering. Stir in the ginger and teriyaki marinade or soy sauce and then add the five-spice powder for a real flavour hit.
- Add your chosen noodles and cook for 3-4 minutes, giving them a gentle stir to loosen them up every now and then. Tip in the stir-fry vegetables and mushrooms, cook for a couple of minutes, and then add the cooked chicken and simmer for a further 1-2 minutes.
- Season the soup to taste and serve it as soon as possible. Ladle into 4 warmed bowls and sprinkle with the sesame seeds. Put the chilli sauce bottle on the table, so that everyone can fire up their soup with more heat if they want to.
Nutrition Facts : Calories 124 calories, Fat 2 grams fat, Carbohydrate 21 grams carbohydrates, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 2.6 milligram of sodium
TERIYAKI TUNA STEAKS
"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results-these seasonings are a lovely complement to the tuna."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.
Nutrition Facts : Calories 338 calories, Fat 9g fat (1g saturated fat), Cholesterol 99mg cholesterol, Sodium 484mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 52g protein. Diabetic Exchanges
GRILLED TERIYAKI TUNA
Yellowfin tuna is always delicious when grilled. This is great at a tailgate party, or at your Saturday afternoon summer barbecue. You can add a little cayenne pepper or minced fresh ginger to the marinade to give it a little extra kick.
Provided by DRIBBS
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
- Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
- Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.
Nutrition Facts : Calories 551 calories, Carbohydrate 12.9 g, Cholesterol 50.6 mg, Fat 41.6 g, Fiber 0.3 g, Protein 30.7 g, SaturatedFat 5.9 g, Sodium 2802.5 mg, Sugar 10.2 g
TERIYAKI TUNA
This is a pan seared tuna dish that is best served with grated carrots.
Provided by IRACKAWAY
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
- Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
- Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 10.9 g, Cholesterol 77.1 mg, Fat 9.6 g, Fiber 2.1 g, Protein 42.9 g, SaturatedFat 1.5 g, Sodium 2336 mg, Sugar 5.9 g
BROILED TUNA TERIYAKI
Found on the Robert's Food Center website -- this wonderfully simple recipe gives a fabulous flavor to Ahi. Broil, or use your bbq grill. Ahi is easy to prepare, and use all the various grades with this marinade for a quick and tasty main dish. Prep time does not include 1/2 hour chill time.
Provided by Kauaian cook
Categories Tuna
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a zip-lock plastic bag, combine all ingredients except fish; shake to combine.
- Place tuna steaks in bag with marinade; chill for at least 30 minutes.
- Broil or grill until done-- brushing with marinade (medium-well done is 4 minutes per side for 3/4 to 1 inch steaks).
BROILED TERIYAKI CHICKEN THIGHS
Make your own teriyaki sauce and marinate these chicken thighs before they go under the broiler. The marinade safely boils to become the base for a tasty glaze as the thighs broil. Serve with sides of fluffy steamed rice and some sauteed zucchini or snow peas for a delicious, quick dinner.
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.
- Place an oven rack near the top of the oven, so the chicken will be about 4 inches from the broiler element. Preheat the broiler.
- Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.
- Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- While chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.
- Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened. Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side, until an internal temperature of 165 degrees F (74 degrees C) is reached.
- Serve with hot rice, and garnish with sliced green onions and sesame seeds.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 20.2 g, Cholesterol 70.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 20.3 g, SaturatedFat 2.4 g, Sodium 696 mg, Sugar 1.2 g
BROILED SALMON WITH HOMEMADE TERIYAKI GLAZE
Simple salmon cooked under the oven's broiler with a homemade teriyaki glaze. I really like how well teriyaki flavor pairs with salmon but store-bought teriyaki sauce is so thin and doesn't stay on but runs underneath the fish. I came up with this homemade version that is more of a glaze that stays on the fish.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine 1/4 cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch has dissolved. Set aside.
- Combine remaining 1 cup water, soy sauce, brown sugar, sesame oil, and garlic in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and stir in the cornstarch mixture. Simmer until sauce has thickened, about 5 minutes. Remove from heat. Measure out 1/2 cup of teriyaki glaze and set aside.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush on all sides with teriyaki glaze.
- Broil salmon for 12 minutes. Turn broiler to high. Brush reserved glaze over the top. Broil on high until salmon flakes easily with a fork, about 3 minutes. Serve garnished with green onion and sesame seeds.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 9.8 g, Cholesterol 55.8 mg, Fat 11.8 g, Fiber 0.3 g, Protein 20.5 g, SaturatedFat 2.3 g, Sodium 659.3 mg, Sugar 6.1 g
BROILED SALMON TERIYAKI
Make and share this Broiled Salmon Teriyaki recipe from Food.com.
Provided by kymgerberich
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in a small saucepan; bring to a boil, and cook over medium-high heat 5 minutes or until slightly thickened, stirring occasionally. Strain and discard gingerroot. Let cool.
- Brush both sides of fillets with soy sauce mixture. Place fillets on a rack coated with cooking spray; place rack on a broiler pan. Broil 4 to 5 inches from heat 3 minutes.
- Turn fillets over, and baste with soy sauce mixture. Broil an additional 2 minutes or until fish flakes easily when tested with a fork. Baste with soy sauce mixture.
Nutrition Facts : Calories 183.6, Fat 4, SaturatedFat 0.7, Cholesterol 58.3, Sodium 380.3, Carbohydrate 8.5, Fiber 0.1, Sugar 6.5, Protein 23.3
BROILED SALMON TERIYAKI
Prepare this salmon under the broiler or on the grill. If you don't like to eat the skin of the salmon, you can remove it prior to serving. If you do like it, and you're grilling the fish, you can remove it and serve the crispy skin on the side.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Serves 6
Number Of Ingredients 6
Steps:
- Whisk the soy, honey, and lemon juice together in a large enough dish to fit the salmon. Stir in the ginger and garlic. Place the salmon, skin side up, in the sauce and marinate for at least 10 minutes or up to 30 minutes.
- Preheat a broiler or prepare coals to very hot in a grill. Remove the salmon from the marinade, pat it dry with paper towels, and place it skin side down on an oiled pan or grill grate. Cool until it is slightly firm to the touch, 10 to 15 minutes, depending on thickness. While the salmon is cooking, brush it a couple of times with the marinade to use it all up. Immediately remove the skin while the fish is hot. Serve.
BROILED TUNA STEAKS WITH HERB VINAIGRETTE
Provided by Pierre Franey
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler or an outdoor grill.
- In a mixing bowl, blend the salt, pepper, ginger, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna. Cover with plastic wrap and let stand about an hour or until ready to broil.
- Arrange the steaks on a rack and place under the broiler or over the grill about 4 inches from the source of heat. Broil about 3 minutes. If using the oven, leave the door partly open. Turn the steaks, continue broiling, leaving the door partly open, for another 3 minutes. The center should remain pink.
- Serve with tomato and herb vinaigrette on the side.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 3 grams, Protein 112 grams, SaturatedFat 2 grams, Sodium 1120 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED TUNA TERIYAKI
Make and share this Grilled Tuna Teriyaki recipe from Food.com.
Provided by mell_2
Categories Tuna
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1.In a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.
- 2.Preheat grill for medium-high heat.
- 3.Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.
- 4.Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.
TERIYAKI LONDON BROIL
I've tried other recipes for london broil but I keep comming back to this one. I should point out that you need to marinade this at least 12 hours before cooking to truly appreciate the terriyaki flavor throughout the meat. Add the ginger to make it taste a little more Oriental flavor.
Provided by gayle 280716
Categories Roast Beef
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make slits about 1/8 inches deep around the edges of beef.
- Combine marinade ingredients in a big enough container to fit the meat without overflowing. Put it in fridge and marinade for at least 12 hours or longer.
- Preheat grill or broiler to 350.
- Remove beef and save marinade. Grill or broil beef until it suits your liking (rare, medium rare, well done).
- Slice beef diagonally when done.
- Take marinade, strain it in a pot and boil. Add 1 tlbs flour or corn starch to make gravy if you want.
Nutrition Facts : Calories 348.5, Fat 17.4, SaturatedFat 5.8, Cholesterol 110.7, Sodium 2257, Carbohydrate 6.5, Fiber 0.3, Sugar 4.3, Protein 40.1
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