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Tuna Teriyaki

Updated: Feb 22

A delicious new recipe I cooked up at my beach house a few weeks ago. I hope you'll enjoy it too. This one is a website (and newsletter) exclusive. You won't see it in my best-selling cookbook however there are plenty of other great seafood recipes to choose from!

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.

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