Tuna Teriyaki

Here's a delicious new recipe I cooked up at my beach house a few weeks ago. I hope you'll enjoy it as well. 🍣 🫚 🇯🇵 🛥️ 🍱 🎌

This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other yum-tastic seafood recipes to choose from in my first best-selling cookbook. Order your copy today. 

Meet my virtual Japanese tuna teriyaki-fishin' chef. 🍣 🫚 🇯🇵 🛥️ 🍱 🎌

Here's how it looks when I make it at home.

Tuna Teriyaki

Makes 4 servings

1/3 cup low sodium soy sauce

1/4 cup mirin

1/4 cup brown sugar, packed

1 tablespoon honey

2 teaspoons minced fresh ginger

1 teaspoon minced garlic

1 teaspoon sesame oil

1/4 cup water

2 teaspoons arrowroot or corn starch

4 tuna steaks (about 2 pounds)

Sliced scallions for garnish

In a small bowl, combine soy sauce, mirin, sugar, honey, ginger, garlic, sesame oil. In separate bowl, stir corn starch into water, add to marinade. Cover, in fridge, and let marinade "find its flavor" for an hour or two.

Marinate tuna steaks for about an hour. I like to hold back about a third of the marinade, flip steaks after 30 minutes, and spread on opposite side.

Broil steaks about 4 mins each side. Broilers differ so watch closely. Test for doneness if unsure.

Delicious accompanied by almond-parsley rice and steamed ginger-soy broccoli.

🍣 🫚 🇯🇵 🛥️ 🍱 🎌 🍣 🫚 🇯🇵 🛥️ 🍱 🎌