Grilled Teriyaki Tuna Recipe

Tuna: A rich, meaty fish that holds up well to grilling.

Soy sauce: Adds a salty, umami flavor to the marinade.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Brown sugar: Adds sweetness and helps caramelize the tuna.

Sesame oil: Provides a nutty aroma and flavor.

Garlic: Adds a pungent, savory note.

Ginger: Contributes a warm, spicy flavor.

When marinating the tuna, make sure to pat the fillets dry with a paper towel before placing them in the marinade. This helps the marinade adhere better to the fish and ensures a more even distribution of flavors. Additionally, if you have the time, marinate the tuna for longer than 15 minutes, ideally up to an hour, to allow the flavors to penetrate deeper into the fish. When grilling, use a fish spatula to carefully flip the tuna fillets, as they can be delicate and prone to breaking apart.

• Tuna - Substitute with salmon: Salmon has a similar firm texture and rich flavor, making it a good alternative for grilling and absorbing the teriyaki marinade.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor, making it suitable for those with gluten sensitivities.

• Mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and acidity of mirin, providing a similar depth of flavor to the marinade.

• Brown sugar - Substitute with honey: Honey can provide the necessary sweetness and a slight floral note, enhancing the overall flavor profile of the teriyaki sauce.

• Sesame oil - Substitute with olive oil: Olive oil can be used as a neutral oil substitute, though it lacks the nutty flavor of sesame oil, it still provides the necessary fat content.

• Garlic - Substitute with shallots: Shallots can offer a milder, slightly sweet flavor similar to garlic, adding complexity to the marinade.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, making it a suitable alternative in the marinade.

• Allow the grilled tuna to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled tuna fillets in an airtight container. If you have multiple fillets, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the tuna within 2-3 days. For longer storage, opt for freezing.
• To freeze, wrap each tuna fillet tightly in plastic wrap or aluminum foil. This extra layer helps prevent freezer burn.
• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the tuna in the refrigerator overnight. Avoid thawing at room temperature to maintain the best texture and flavor.
• Reheat the tuna gently in a skillet over medium heat or in the oven at a low temperature. Avoid microwaving, as it can make the fish rubbery.
• If you have leftover marinade, store it separately in an airtight container in the refrigerator for up to a week. Use it as a sauce or glaze for other dishes.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the grilled teriyaki tuna on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the tuna loosely with foil to prevent it from drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or sesame oil to the skillet.
  3. Place the grilled teriyaki tuna in the skillet and cover with a lid.
  4. Heat for about 3-4 minutes on each side, or until the tuna is warmed through.

• Microwave Method:

  1. Place the grilled teriyaki tuna on a microwave-safe plate.
  2. Cover the tuna with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the grilled teriyaki tuna in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the tuna is heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the grilled teriyaki tuna in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Mixing bowl: Use this to combine the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger for the marinade.

• Whisk: This will help you mix the marinade ingredients thoroughly.

• Grill: Preheat this to medium-high heat for cooking the tuna fillets.

• Tongs: Use these to place the tuna fillets on the grill and to turn them over during cooking.

• Basting brush: This is essential for brushing the remaining marinade onto the tuna while grilling.

• Measuring cups: These will help you measure out the soy sauce, mirin, and brown sugar accurately.

• Measuring spoons: Use these to measure the sesame oil, minced garlic, and grated ginger.

• Grater: This is needed for grating the ginger.

• Knife: Use this to mince the garlic cloves.

• Cutting board: This provides a surface for mincing the garlic and grating the ginger.

• Plate: Place the marinated tuna fillets on this before transferring them to the grill.

Prepare the marinade ahead: Mix the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger the night before to save time.

Use a resealable bag: Marinate the tuna fillets in a resealable bag for easy cleanup and even coating.

Preheat the grill: Start preheating your grill while the tuna is marinating to streamline the process.

Brush with marinade: Keep a small bowl of the marinade aside for brushing during grilling to enhance flavor without extra prep.