Teriyaki Tuna Steaks Recipe

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Teriyaki Tuna Steaks Recipe
Teriyaki Tuna Steaks Recipe photo by Taste of Home
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Teriyaki Tuna Steaks Recipe

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5 3 3
Publisher Photo
"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results—these seasonings are a lovely complement to the tuna."
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons sherry or chicken broth
  • 2 tablespoons unsweetened pineapple juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground ginger
  • 4 tuna steaks (6 ounces each)

Directions

In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade. Yield: 4 servings.
Originally published as Teriyaki Tuna Steaks in Light & Tasty April/May 2002, p42

Nutritional Facts

1 each: 338 calories, 9g fat (1g saturated fat), 99mg cholesterol, 484mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 52g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons sherry or chicken broth
  • 2 tablespoons unsweetened pineapple juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons ground ginger
  • 4 tuna steaks (6 ounces each)
  1. In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade. Yield: 4 servings.
Originally published as Teriyaki Tuna Steaks in Light & Tasty April/May 2002, p42

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luvdecorating User ID: 7422605 235856
Reviewed Oct. 29, 2015

"Great go to healthy meal! Delicious!"

MY REVIEW
Tsmith55 User ID: 3710697 41123
Reviewed Dec. 3, 2012

"quick, easy, delicious; broiled and served with fruit rice."

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klong User ID: 1823542 204806
Reviewed Oct. 4, 2009

"These were really good!"

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