1/4 Photos of Japanese Grilled Tuna
This Japanese-inspired tuna should be grilled very rare for the best flavour. The glaze keeps for two weeks refrigerated, but if it becomes too thick, thin down with a little water before using. Serve with rice and a cucumber salad. To crack peppercorns, place in a plastic bag and bash with rolling pin or back of a pot. Prep time includes marinating time. From Food and Drink.
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Units: US | Metric
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon grated gingerroot
- 1 tablespoon cracked black pepper
- 4 (8 ounce) tuna steaks, about 1-inch thick
- kosher salt
Wasabi soy sauce Glaze
- 1Combine oils, ginger and pepper. Brush on steaks.
- 2Sprinkle with kosher salt.
- 3Marinate for 30 minutes.
- 4Combine sugar, water, rice vinegar, soy sauce and ginger.
- 5Stir to dissolve.
- 6Bring to boil on high heat and reduce until syrupy, about 15 minutes.
- 7Make a apste of the wasabi powder and the water.
- 8Whisk in wasabi paste.
- 9The glaze should be used at room temperature.
- 10Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
- 11Use either a squeeze bottle or a fork to streak glaze over fish.
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Nutritional Facts for Japanese Grilled Tuna
Serving Size: 1 (326 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 499.7
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 3.7 g
- Cholesterol 86.1 mg
- Sodium 1115.6 mg
- Total Carbohydrate 27.3 g
- Dietary Fiber 0.6 g
- Sugars 25.3 g
- Protein 55.0 g
The following items or measurements are not included: