Hibachi Teriyaki Tuna

Tuna steak ready for grilling
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  • Total: 21 mins
  • Prep: 15 mins
  • Cook: 6 mins
  • Marinating: 45 mins
  • Servings: 4 to 6 servings

These tuna slices are grilled for only a few minutes. You want it hot and fast to sear the fish without overcooking it. When the tuna starts to get stiff on the grill it's time to take it off. The marinade is quickly cooked down to a teriyaki sauce that's poured over the tuna. This dish is excellent when served with rice and grilled vegetables on the side.

Ingredients

  • 1 cup soy sauce
  • 1 cup sake
  • 1/2 cup dry white wine
  • 1/3 cup white sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon tomato paste
  • ​​2 pounds yellowfin tuna (sliced thinly)
  • Garnish: 2 green onions (finely chopped)
  • Garnish: 1/2 tablespoon toasted sesame seeds

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, combine the soy sauce, sake, wine, sugar, lemon juice, and tomato paste. Mix well.

  3. Place the sliced tuna in a shallow dish and pour the marinade over the fish.

  4. Cover and marinate for 30 to 45 minutes in​ the refrigerator.

  5. Preheat the grill for high heat. Drain the marinade into a saucepan and bring to a boil.

  6. Reduce heat to medium-low and let​ the teriyaki sauce simmer for 6 to 8 minutes, stirring often. Remove from heat and set aside.

  7. Grill the tuna slices for 2 to 3 minutes per side. Make sure the grill is good and hot so the fish can sear quickly.

  8. Once cooked, remove from the grill and place the tuna on a serving dish.

  9. Pour the teriyaki sauce over top and garnish with chopped green onions and toasted sesame seeds. Serve and enjoy!

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