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. Serve with teriyaki sauce.
- 2 pounds/900 kg tuna (yellowfin, sliced thinly)
- 1 cup/240 mL soy sauce
- 1 cup/240 mL sake
- 1/2 cup/120 mL wine (dry white)
- 1/3 cup/80 mL sugar
- 1 tablespoon/15 mL lemon juice
- 1 tablespoon/15 mL tomato paste
- For Garnish:
- 2 green onion (finely chopped)
Gather the ingredients.
Mix marinade ingredients together and pour over tuna.
Cover and marinate for 30-45 minutes in the refrigerator.
Preheat grill for high heat.
Drain marinade into a saucepan and bring to a boil, reduce heat to medium-low and let the sauce simmer for 6-8 minutes, stirring often.
Remove from heat.
Grill tuna slices for 2 to 3 minutes per side. Make sure grill is good and hot so the fish can sear quickly.
Once cooked, remove from grill and place tuna on a serving dish.
Pour teriyaki sauce over top and garnish with chopped green onions and toasted sesame seeds. Serve with rice and grilled vegetables.