Tuna Teriyaki

Southern.Crockpot's picture

Sep. 19, 2011


Teriyaki sauce 2 Tablespoon
Vinegar 1 Tablespoon
Freshly squeezed lemon juice 1 Tablespoon
Minced pared ginger root 1 Teaspoon
Garlic 1 Clove (5 gm) , minced
Boneless tuna steaks 1/2 Pound (2 pieces, 1/4 pound each)
Chinese sesame oil 1 Teaspoon



1) In a non-aluminium shallow medium mixing bowl, combine together the teriyaki sauce, lemon juice, vinegar, gingerroot and garlic. Add he tuna and turn to coat well.

2) Cover the bowl with plastic wrap and refrigerator, occasionally turning, for a minimum of 1 hour, or overnight.

3) Preheat a broiler.


4) From the marinade, remove the tuna and reserve the marinade.

5) With ¼ the of the oil, brush each side of the tuna steal.

6) On a non-stick baking sheet, set the tuna.

7) Broil the tuna about 5 inches from the heat source, turning it once, till the fish is thoroughly cooked and flakes easily when tested with a fork. This takes about 3 to 4 minutes of cooking on each side.

8) Cook the marinade while the tuna is broiling.

9) Put the reserved marinade in a small saucepan and bring it to a boil. Boil till the mixture has been reduced to 2 tablespoons (about 4 minutes).


10) Place the hot tuna steaks on a decorative serving platter and top each steak with half of the marinade mixture. Serve hot as a main dish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 100Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 32 mg1.33%

Total Carbohydrates 1 g0.3%

Dietary Fiber %


Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet