teriyaki tuna steak recipe

Written BySheba G Updated On
teriyaki tuna steak recipe
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The Best teriyaki tuna steak recipe

I’ve been making teriyaki tuna steak recipe for my family for years, and it’s always a hit. The dish originated in Japan, where tuna is a staple ingredient.

The combination of sweet and savory flavors is a perfect match for the rich flavor of the tuna. My kids love it when I serve it with a side of steamed vegetables, and my husband appreciates the ease of cooking it in one pan.

I’ve tried many different variations over the years, but this recipe remains one of our favorites. The key to making it taste great is to use high-quality ingredients, especially the tuna.

Freshness matters when it comes to fish, so I always choose sushi-grade tuna for this recipe. Another crucial element is the marinade; I like to let the tuna sit in a mixture of soy sauce, sake, and sugar for at least 30 minutes before grilling or pan-frying it.

This helps bring out the natural flavors of the fish without overpowering them with too much seasoning. One thing I’ve learned from making this recipe countless times is that it’s essential to not overcook the tuna – you want it to be cooked through but still retain its tender texture.

If you’re looking for a healthy and delicious meal option that’s perfect for any occasion, this teriyaki tuna steak recipe is an excellent choice.

Teriyaki Tuna Steak

Teriyaki Tuna Steak

4.7 from 1862 votes

A delicious and healthy teriyaki tuna steak recipe that is quick to prepare and full of flavor. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Teriyaki Sauce

1/2 cup soy sauce
1/4 cup mirin
2 tbsp sake
2 tbsp sugar
1 tbsp grated ginger
2 cloves garlic
1 tsp cornstarch
1 tbsp water

For the Tuna Steak

4 tuna steaks (6 oz each)
2 tbsp vegetable oil
salt
pepper
green onions
sesame seeds

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Line a baking sheet with parchment paper.
3In a small bowl, mix soy sauce, mirin, sake, sugar, ginger, and minced garlic to make the teriyaki sauce.
4Set aside 2 tablespoons of the sauce for basting.
5In a separate small bowl, mix cornstarch and water to create a slurry, then add it to the remaining sauce and stir well.
Set aside.
6Pat the tuna steaks dry with paper towels.
7Season both sides with salt and pepper.
8Heat vegetable oil in a large oven-safe skillet over medium-high heat.
9Once the oil is hot and shimmering, add the tuna steaks and sear for 1-2 minutes on each side until nicely browned.
10Brush the reserved 2 tablespoons of teriyaki sauce onto the tuna steaks using a basting brush.
11Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the tuna reaches your desired level of doneness.
12Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
13Remove the tuna steaks from the oven and let them rest for 2-3 minutes.
14While the tuna is resting, pour the remaining teriyaki sauce into the skillet and heat over medium heat until it thickens slightly.
15Brush the sauce onto the tuna steaks.
16Slice the tuna steaks against the grain into 1/2-inch thick slices.
17Arrange the slices on a serving platter, garnish with chopped green onions and sesame seeds.
18Serve immediately with additional teriyaki sauce on the side if desired.

🔧Equipment

Baking sheet
Basting brush
Small bowl
Skewers
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 6g🥩Protein: 35g

📝Notes

Tips: Be careful not to overcook the tuna, as it can become dry. Adjust the cooking time based on the thickness of your tuna steaks. You can also grill the tuna steaks instead of baking them for a smoky flavor.

This teriyaki tuna steak recipe is a staple in our household and has been a crowd-pleaser at family gatherings. It’s easy to make ahead and store in an airtight container for up to three days or freeze for up to two months.

To reheat, simply thaw overnight in the fridge or reheat in the microwave on low power while covered with plastic wrap. Serve hot with your favorite sides – we love steamed vegetables and stir-fried noodles.

❓ Frequently Asked Questions About Teriyaki Tuna Steak

Q: What kind of tuna should I use for this recipe?

The best type of tuna to use for this recipe is sushi-grade tuna steaks, preferably wild-caught from a reputable source.

Q: Can I substitute soy sauce with tamari or other gluten-free alternatives?

Yes, you can use tamari or other gluten-free soy sauce alternatives as a substitute in this recipe.

Q: How long should I marinate the tuna before grilling or pan-frying it?

I recommend marinating the tuna for at least 30 minutes to allow the flavors to penetrate deeply into the meat.

Q: Can I cook this recipe in an oven instead of grilling or pan-frying?

Yes, you can cook this recipe in an oven by preheating it to 400°F (200°C) and baking the tuna for 12-15 minutes or until cooked through.

Q: What sides can I serve with teriyaki tuna steak?

You can serve this dish with steamed vegetables like broccoli or green beans, stir-fried noodles, or even plain rice.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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