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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - reduced-sodium soy sauce
  • 3 tablespoons - brown sugar
  • 3 tablespoons - olive oil or canola oil
  • 2 tablespoons - white wine vinegar or cider vinegar
  • 2 tablespoons - sherry or chicken broth
  • 2 tablespoons - unsweetened pineapple juice
  • 2 cloves - garlic, minced
  • 1 1/2 teaspoons - ground ginger
  • 4 - tuna steaks, 6 oz. each
  • Directions:

    In a bowl, combine the first eight ingredients, mixing well. 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.
    Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with fork, basting frequently with reserved marinade.

    Brief Description

    These seasonings make a lovely complement to the tuna steaks.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Japanese

    Prep Time: 5 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    March 16, 2013

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