Recipes

Teriyaki Tuna

The Daily Meal Staff|

Teriyaki Tuna
4.5 (2 ratings)
Fill 202 Print
A quick and easy recipe that you can make for a busy weeknight. Tuna fillets marinaded in salty brown teriyaki sauce are cooked in a wok for a few minutes before serving with sauteed lettuce. Perfect to serve over a bed of rice.This recipe is by Linda Gassenheimer and was originally published in the Chicago Tribune.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
2
Teriyaki Tuna
Total time: 15 minutes
Ingredients
  • 3 tablespoon low-sodium teriyaki sauce
  • 2 teaspoon 1/2-inch piece fresh ginger, peeled and chopped
  • 3/4 pound fresh yellow fin tuna
  • 2 teaspoon canola oil
  • 4 cup washed, ready-to-eat romaine lettuce
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • salt and freshly ground black pepper
Directions
  1. Step 1: In a self-seal plastic bag, place 3 tablespoons teriyaki sauce and 2 teaspoons ginger. Rinse 3/4 pound tuna and marinate in the sauce for 10 minutes, turning once.
  2. Step 2: Heat 2 teaspoons oil in a wok or skillet over high heat. When oil is smoking, add 4 cups lettuce. Stir-fry for about 10 seconds. Add 1/2 teaspoon salt and 1/2 teaspoon sugar and continue to stir-fry for about 10 seconds. Quickly transfer to two dinner plates.
  3. Step 3: Drain tuna, reserving marinade. Brown tuna for two minutes in the wok used for the lettuce. Turn and brown the other side for two minutes. Lower heat and cook another 1 minute, add marinade and cook 1 minute for rare. Cook tuna for 4 minutes for medium.
  4. Step 4: Divide tuna into two portions and serve over rice with lettuce. Spoon remaining sauce on top. Add salt and pepper to taste.
 
Recommended