Teriyaki Glazed Tuna Burgers Recipes

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TERIYAKI TUNA



Teriyaki Tuna image

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

½ cup teriyaki sauce
1 ½ pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1 carrot, grated

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

YELLOWFIN TUNA BURGERS WITH GINGER-MUSTARD GLAZE



Yellowfin Tuna Burgers with Ginger-Mustard Glaze image

Provided by Food Network

Categories     main-dish

Time 30m

Number Of Ingredients 15

1/3 cup teriyaki sauce
2 teaspoons minced ginger
1/2 teaspoon minced garlic
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon white wine vinegar
1 1/2 pounds yellowfin tuna, free of any skin or gristle
2 teaspoons minced garlic
3 tablespoons Dijon mustard
1/2 teaspoon cayenne
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
4 fresh hamburger buns with seeds
1/4 cup Japanese pickled ginger, available in Japanese specialty shops (optional)

Steps:

  • Combine all the ginger-mustard glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. Can be prepared up to 2 days in advance and stored, covered, in the refrigerator. Grind the tuna in a meat grinder or chop with a large sharp knife, to the texture of hamburger meat. Do not use a food processor, which will shred the tuna rather than chop it. Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty. Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.

TERIYAKI GLAZED TUNA BURGERS



TERIYAKI GLAZED TUNA BURGERS image

Categories     Fish     Bake     Quick & Easy

Yield Serves 4

Number Of Ingredients 19

For the burgers:
1 1/2 lbs Fresh Yellowfin Tuna
1 bulb garlic chopped
3 Tbsp. Dijon Mustard
1/2 tsp. Cayenne
1/4 tsp. Black pepper
1 tsp. Kosher salt
For the glaze:
1/3 cup Teriyaki sauce
2 tsp. ginger chopped
1/2 tsp garlic chopped
1 Tbsp. Honey
1 Tbsp. Dijon mustard
1/2 tsp. white wine vinegar
For the Sandwich:
4 large rolls
4 large lettuce leaves
4 large slices of tomato
4 slices of red onion

Steps:

  • Preheat oven to 400 degrees. For Glaze: Combine all ingredients in a small sauce pan and put on high. Reduce by 1/2. Place tuna into food processor and pulse until ground into small pieces. Fold in all other ingredients. Form into four equal burgers and place on sheet pan equal distance apart. Place in oven for 10 minutes. Get Rolls, lettuce, tomato, and onion ready on platter. After the burgers have cooked for 10 minutes take them out of the oven and brush each burger with the glaze and carefully flip them over. Cook for an additional 7 minutes and take burgers out again and glaze them. Cook for additional 3 minutes and take burgers out of oven. Glaze burgers one additional time and let them rest for 5 minutes. Eat and enjoy. You may cook them less or more depending on how rare you enjoy them.

TERIYAKI GINGER TUNA SKEWERS



Teriyaki Ginger Tuna Skewers image

Provided by Food Network

Categories     appetizer

Time 54m

Yield 4 servings

Number Of Ingredients 8

15 ounces teriyaki sauce (average 2 grams sugar per serving)
3 ounces sesame oil
1 tablespoon fresh ginger, minced
1 teaspoon fresh garlic, minced
1 lemon, juiced
1 tablespoon sugar substitute (recommended: Splenda)
2 pounds fresh tuna steak, cut into 1-inch cubes
1 tablespoon sesame seeds, toasted

Steps:

  • Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
  • Preheat a grill or grill pan to high.
  • Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
  • Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 336 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 4 grams

TERIYAKI TUNA STEAKS



Teriyaki Tuna Steaks image

"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

1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar
3 tablespoons olive oil
2 tablespoons white vinegar
2 tablespoons sherry or chicken broth
2 tablespoons unsweetened pineapple juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
4 tuna steaks (6 ounces each)

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



Grilled Teriyaki Tuna image

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

Categories     Seafood     Fish     Tuna

Time 45m

Yield 4

Number Of Ingredients 5

1 cup teriyaki sauce
¾ cup olive oil
2 tablespoons minced garlic
1 teaspoon ground black pepper
4 (4 ounce) fillets yellowfin tuna

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

GILLED TUNA WITH TERIYAKI GLAZE



Gilled Tuna With Teriyaki Glaze image

South Beach Diet Phase 2. This Tuna will make your mouth water. Grilled to absolute perfection and brushed with a sassy teriyaki-like glaze, this is a recipe that satisfies the whole family.

Provided by WendyMaq

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup light soy sauce
3 tablespoons dry sherry or 3 tablespoons chicken broth
1 tablespoon fresh ginger, grated
3 garlic cloves, minced
4 tuna steaks (5 oz each)
1 large mango, peeled and cut into spears
1 red bell pepper, quartered lengthwise

Steps:

  • In a small bowl, combine soy, sherry (or broth), ginger and garlic. Divide the marinade into 2 medium, shallow bowls.
  • Place the tuna in one bowl and turn to coat.
  • Place the mango and bell pepper ion the other bowl and turn to coat.
  • Cover and refrigerate both for 15 minutes.
  • Coat a grill rack or broiler pan rack with cooking spray. Pre-heat the grill or broiler to medium.
  • Place the tuna, mango, and bell pepper on the prepared rack or pan. Discard tuna marinade. Grill or broil, basting occasionally with the marinade from the mango bowl, for 4 minutes per side or until the tuna is just opaque and the mango and bell pepper are heated through and glazed.

Nutrition Facts : Calories 110.3, Fat 0.3, SaturatedFat 0.1, Sodium 1030.8, Carbohydrate 15.9, Fiber 1.9, Sugar 11.2, Protein 2.8

TUNA TERIYAKI KABOBS



Tuna Teriyaki Kabobs image

I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! -Holly Battiste, Barrington, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 kabobs.

Number Of Ingredients 15

1-1/2 pounds tuna steaks, cut into 1-1/2-in. chunks
2 medium sweet red peppers, cut into 1-in. pieces
1 large sweet onion, cut into 1-in. pieces
MARINADE/DRESSING:
1/4 cup minced fresh cilantro
1/4 cup sesame oil
3 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
SALAD:
1 package (5 ounces) fresh baby spinach
1 medium sweet yellow pepper, cut into 1-in. pieces
8 cherry tomatoes, halved

Steps:

  • Thread tuna chunks onto 4 metal or soaked wooden skewers. Thread pepper and onion pieces onto 4 more skewers. Place skewers in a 13x9-in. baking dish., Whisk together marinade ingredients. Reserve half of mixture for salad dressing. Pour remaining marinade over skewers; refrigerate, covered, 30 minutes., Grill kabobs, covered, on a greased grill rack over medium heat, turning occasionally, until tuna is slightly pink in center for medium-rare (2-3 minutes per side) and vegetables are crisp-tender (10-12 minutes). Remove tuna kabobs from direct heat and keep warm while vegetables finish grilling., For salad, toss spinach, yellow pepper and cherry tomatoes with reserved dressing. For each portion, serve a tuna kabob and vegetable kabob over salad.

Nutrition Facts : Calories 389 calories, Fat 16g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 444mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 45g protein. Diabetic Exchanges

TUNA WITH TERIYAKI GLAZE



Tuna With Teriyaki Glaze image

Make and share this Tuna With Teriyaki Glaze recipe from Food.com.

Provided by Mandy

Categories     Tuna

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

4 tuna fillets
2 teaspoons olive oil
ground black pepper
1/3 cup teriyaki marinade

Steps:

  • Brush tuna with olive oil & sprinkle with black pepper.
  • Place fish on barbeque grill above hot coals. Sear 1 minute on both sides.
  • Brush top with Teriyaki marinade, turn carefully & cook briefly to caramelise.
  • Brush remaining side with marinade, turn carefully & cook briefly to caramelise.
  • Serve with green salad.

Nutrition Facts : Calories 40, Fat 2.2, SaturatedFat 0.3, Sodium 919, Carbohydrate 3.8, Sugar 3.1, Protein 1.4

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Top Asked Questions

How to cook tuna steak in teriyaki sauce?
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.
How to cook burger patties on the grill?
Shape the Patties: In a medium-sized bowl combine the ground beef, teriyaki sauce, garlic, and salt and pepper. Shape into four patties and press a divot into the center of the patty with your thumb. Grill: Heat the grill to 400 degrees. Place the burgers onto direct heat and grill for 4-5 minutes on each side until the desired doneness.
What is the best way to cook ahi tuna?
D. Powell Read More Oh My Gosh!! What an outstanding recipe for tuna. I use Trader Joe's Veri Teriyaki sauce and marinate the ahi tuna for one hour in the refrigerator. Cook until medium rare inside and top with homemade wasabi butter -- absolutely delicious! Read More This is a great recipe!
What are the ingredients in a tuna salad recipe?
Ingredients 1 ½ cup teriyaki sauce 2 1 ½ pounds sashimi grade tuna steaks 3 2 tablespoons extra virgin olive oil 4 1 lemon 5 1 tablespoon sesame seeds 6 2 teaspoons sea salt 7 ground black pepper to taste 8 1 carrot, grated More ...

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