Grilled Ginger Teriyaki Tuna Recipes

GRILLED TUNA TERIYAKI

Steps:

• Stir soy sauce, rice wine, ginger, and garlic together in a shallow dish. Place tuna in the marinade, and turn to coat. Cover dish and refrigerate for at least 30 minutes.
• Preheat grill for medium-high heat.
• Remove tuna from marinade and discard remaining liquid. Brush both sides of steaks with oil.
• Cook tuna on the preheated grill until cooked through, 3 to 6 minutes per side.

TERIYAKI AHI

Steps:

• Place shoyu, brown and white sugars, ginger, sherry, oil, green onions, garlic, white pepper and 3/4 gallon water in a large pot and bring to a rolling boil. Let cool, then strain out the solids so you are left with just teriyaki sauce. Place the ahi in a large bowl and cover with the teriyaki marinade (save remaining marinade for another use). Let marinade, refrigerated, 4 to 6 hours.
• Preheat a grill for cooking at medium-high heat. Oil tuna and sprinkle with salt and pepper, then grill to desired doneness, 2 1/2 minutes per side for medium-rare.

GRILLED TERIYAKI TUNA

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
• Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
• Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

TERIYAKI GINGER TUNA SKEWERS

Steps:

• Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
• Preheat a grill or grill pan to high.
• Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
• Sprinkle with sesame seeds before serving.

TUNA KEBABS WITH GINGER-CHILE MARINADE

Steps:

• Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

GRILLED TERIYAKI TUNA

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
• Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
• Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

TERIYAKI GINGER GRILLED AHI

Steps:

• Combine marinade ingredients and mix well.
• Pour over fish steaks that have been placed in a shallow dish.
• Cover and refrigerate for 2 or 3 hours.
• Remove from marinade and cook over hot coals (about 5-7 minutes per side).

GRILLED GINGER TERIYAKI TUNA

Steps:

• DIRECTIONS: 1. Rinse the tuna under cold water and drain in a colander. Cut the steaks into six pieces and place in a bowl. 2. Mix the remaining ingredients except the scallions in a medium size saucepan, and heat until thickened, stirring constantly over medium heat with a wooden spoon to prevent lumps. Let cool. 3. Pour the marinade over the tuna and rub the mixture all over the fish. Cover with a plastic wrap and let it marinate for 1 hour if possible. 4. Prepare a medium-hot fire for grilling, and brush the grill with oil. Place the grill about three inches above the coals. Grill the tuna for about 3 to 4 minutes on each side for rare, 5 to 6 for medium rare. (You may also sear the fish in a heavy frying pan, heating the pan until it is very hot, brushing it with oil and searing the tuna on both sides, covered, over very high heat.) 5. Distribute onto plates, cover with scallion greens and serve immediately.