Grilled Tuna Steak Teriyaki
Fast and easy. I did this on the indoor grill and it turned out really good, including those nice grill marks. The marinade recipe is an adaptation from Steve's Chicken Teriyaki ala Steve.
Fast and easy. I did this on the indoor grill and it turned out really good, including those nice grill marks. The marinade recipe is an adaptation from Steve's Chicken Teriyaki ala Steve.
- Carbohydrate 33.4782 g
- Cholesterol 105.28 mg
- Fat 38.697915 g
- Fiber 0.702000002861023 g
- Protein 57.372 g
- Saturated Fat 3.42394337975 g
- Serving Size 1 1 Serving (418g)
- Sodium 4117.01 mg
- Sugar 32.776199997139 g
- Trans Fat 0.867878877550005 g
- Calories 774 calories
Step-by-step
- Combine all ingredients except the tuna in a ziploc bag.
- Add the tuna and turn the bag over a few times to make sure it's well coated with the marinade.
- Marinate about one hour.
- Grill to your preferred doneness. I don't like my tuna rare, so I gave it about five minutes per side, which made medium (but still pink in the center).
Lite soy sauce acts as the structural foundation of this marinade, providing both the necessary salt content to penetrate the dense musculature of the fish and the amino acids that react with heat to create deep surface browning. Sherry brings volatile alcohol compounds that help dissolve fat-soluble aromatics like garlic and ginger while contributing delicate fruit esters that balance the heavy sodium load of the soy base.
Preparing this dish for a single portion presents a common scaling challenge because standard measuring tools struggle with fractions below tablespoons when dividing the oil and aromatics. Maintaining the exact one-to-one ratio between the soy sauce and dry sherry ensures the marinade remains balanced whether preparing a half-pound steak or scaling the yield upward for a larger group of diners. When adapting the measurements, keep the garlic and ginger proportional to the total volume of liquid rather than the weight of the protein so the aromatics do not overwhelm the delicate flavor of the fish.
Teriyaki cooking methods originated in seventeenth-century Japan as a simple technique where fish or meat was glazed with a mixture of soy sauce, mirin, and sugar during grilling. Achieving distinct grill marks without overcooking the interior requires preheating an indoor or outdoor grill to at least 450 degrees Fahrenheit and oiling the grates thoroughly to prevent the lean fish from sticking. Cooking the steak for approximately five minutes per side yields a dependable medium doneness that retains a moist, pink center without becoming chalky.
