Tuna Teriyaki Recipe

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient

Ingredients

 Teriyaki sauce2 Tablespoon
 Vinegar1 Tablespoon
 Freshly squeezed lemon juice1 Tablespoon
 Minced pared ginger root1 Teaspoon
 Garlic1 Clove (5 gm), minced
 Boneless tuna steaks1⁄2 Pound (2 pieces, 1/4 pound each)
 Chinese sesame oil1 Teaspoon

Nutrition Facts

Serving size

Calories 100 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 0.89 g4.5%

Trans Fat 0 g

Cholesterol 21.5 mg

Sodium 32.1 mg1.3%

Total Carbohydrates 1 g0.5%

Dietary Fiber 0.07 g0.26%

Sugars 0.1 g

Protein 13 g26.7%

Vitamin A 24.8% Vitamin C 2.6%

Calcium 0.8% Iron 3.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a non-aluminium shallow medium mixing bowl, combine together the teriyaki sauce, lemon juice, vinegar, gingerroot and garlic. Add he tuna and turn to coat well.
2) Cover the bowl with plastic wrap and refrigerator, occasionally turning, for a minimum of 1 hour, or overnight.
3) Preheat a broiler.

MAKING
4) From the marinade, remove the tuna and reserve the marinade.
5) With ΒΌ the of the oil, brush each side of the tuna steal.
6) On a non-stick baking sheet, set the tuna.
7) Broil the tuna about 5 inches from the heat source, turning it once, till the fish is thoroughly cooked and flakes easily when tested with a fork. This takes about 3 to 4 minutes of cooking on each side.
8) Cook the marinade while the tuna is broiling.
9) Put the reserved marinade in a small saucepan and bring it to a boil. Boil till the mixture has been reduced to 2 tablespoons (about 4 minutes).

SERVING
10) Place the hot tuna steaks on a decorative serving platter and top each steak with half of the marinade mixture. Serve hot as a main dish.
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