Tuna Teriyaki Recipes

TERIYAKI TUNA STEAKS

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.

TERIYAKI TUNA STEAKS

Steps:

• Preheat oven to 450 degrees 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.

TUNA TERIYAKI

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.

TERIYAKI TUNA

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.

GRILLED TERIYAKI 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.

TERIYAKI GINGER TUNA SKEWERS

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.

TERIYAKI AHI

Steps:

• Place shoyu, brown and white sugars, ginger, sherry, oil, green onions, garlic, white pepper and 3/4 gallon water in a large pot and bring to a rolling boil. Let cool, then strain out the solids so you are left with just teriyaki sauce. Place the ahi in a large bowl and cover with the teriyaki marinade (save remaining marinade for another use). Let marinade, refrigerated, 4 to 6 hours.
• Preheat a grill for cooking at medium-high heat. Oil tuna and sprinkle with salt and pepper, then grill to desired doneness, 2 1/2 minutes per side for medium-rare.

GRILLED TERIYAKI 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.

GILLED TUNA WITH TERIYAKI GLAZE

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.

TUNA WITH TERIYAKI GLAZE

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.

TUNA TERIYAKI KABOBS

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.

TUNA TERIYAKI WITH WASABI BUTTER

Steps:

• Place tuna in shallow glass dish. Pour marinade over and turn to coat. Let tuna stand 10 minutes at room temperature, or cover and refrigerate 1 hour. Mix butter, wasabi powder, and chives in small bowl.
• Prepare barbecue (medium heat). Remove tuna from marinade; brush on both sides with oil. Sprinkle with salt and pepper. Grill fish, brushing occasionally with remaining marinade, about 2 minutes per side for medium-rare. Transfer to platter. Top with wasabi butter and serve.

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.

BROILED TUNA TERIYAKI

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).

TUNA TERIYAKI STIR-FRY

Steps:

• Prepare the rice using the package directions, omitting the salt and margarine. Cover to keep warm. Set aside.
• Meanwhile, in a small bowl, whisk together the glaze ingredients. Set aside.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the fish, garlic, and gingerroot for 3 to 4 minutes, or until the fish is golden brown on all sides (it will still be slightly pink inside), stirring constantly.
• Stir in the sugar snap peas, green onions, carrot, and bell pepper. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring constantly.
• Make a well in the center of the fish and vegetables. Pour in the glaze mixture. Simmer for 1 to 2 minutes, or until the glaze is thickened, stirring occasionally in the well only. Stir the fish and vegetables into the thickened glaze. Cook for 1 minute, or until the mixture is heated through, stirring constantly. Serve over the rice.
• (Per serving)
• Calories: 343
• Total fat: 11.0g
• Saturated: 2.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 43mg
• Sodium: 301mg
• Carbohydrates: 27g
• Fiber: 4g
• Sugars: 5g
• Protein: 32g
• Calcium: 50mg
• Potassium: 726mg
• 1 1/2 starch
• 1 vegetable
• 3 lean meat