Best 7 Japanese Marinated Fillet Of Tuna Recipes

ASIAN MARINATED GRILLED TUNA

Steps:

• Arrange tuna in a single layer in a shallow dish.
• Combine in bowl and mix well the teriyaki sauce, sherry, chopped ginger, chopped scallions, garlic, pepper, lemon juice, and rice wine vinegar.
• Pour over the tuna.
• Chill, covered for 2 hours, turning the tuna once.
• Drain the tuna and let it come to room temperature.
• Brush tuna all over with olive oil.
• Grill 3-6 mins on each side.
• Serve with pickled ginger and sliced scallions.

MARINATED TUNA STEAK

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

JAPANESE GRILLED TUNA

Steps:

• Combine oils, ginger and pepper. Brush on steaks.
• Sprinkle with kosher salt.
• Marinate for 30 minutes.
• Combine sugar, water, rice vinegar, soy sauce and ginger.
• Stir to dissolve.
• Bring to boil on high heat and reduce until syrupy, about 15 minutes.
• Make a apste of the wasabi powder and the water.
• Whisk in wasabi paste.
• The glaze should be used at room temperature.
• Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
• Use either a squeeze bottle or a fork to streak glaze over fish.

TERIYAKI TUNA

Steps:

• Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
• Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
• Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

ASIAN SESAME SEARED OR GRILLED TUNA (GLUTEN FREE)

Steps:

• Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
• Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
• Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

AHI TUNA MARINADE

Steps:

• Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.

JAPANESE MARINATED FILLET OF TUNA

Steps:

• Combine the marinade ingredients in a medium-size bowl. Add the tuna and refrigerate for 2 to 3 hours. Thirty minutes before cooking, remove the tuna from the refrigerator and let it come to room temperature. Preheat a grill or broiler.
• In a large, nonstick skillet, heat 2 teaspoons of the olive oil. Add the greens and cook until wilted. Add the water, salt and pepper. Cook just until greens are tender. Set aside and keep warm.
• Drain the tuna steaks and pat them dry. Brush with the remaining olive oil. Grill or broil until charred on the outside but still pink in the center, about 1 to 2 minutes on each side. Divide the greens among 4 plates. Place a piece of tuna over the greens. Top with some of the pickled ginger and serve immediately.