Tuna Teriyaki Stir Fry Recipes

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TERIYAKI TUNA STEAKS



Teriyaki Tuna Steaks image

Bake or grill a meal in a packet with this easy teriyaki tuna steak with pineapple, fresh ginger, and mixed veggies.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 18m

Yield 2

Number Of Ingredients 7

2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
2 (5 ounce) tuna or swordfish steaks
1 (8 ounce) can pineapple chunks in juice, drained
2 tablespoons teriyaki sauce
½ teaspoon grated fresh ginger
¼ teaspoon salt
1 cup frozen mixed vegetables for stir fry (any combination)

Steps:

  • Preheat oven to 450 degrees F or grill to medium-high.
  • Center one tuna steak on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; top with pineapple chunks. Combine teriyaki sauce, ginger and salt; spoon over tuna and pineapple. Arrange vegetables beside tuna.
  • Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  • Bake 16 to 18 minutes on a cookie sheet in oven.
  • OR Grill 8 to 10 minutes in covered grill.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.9 g, Cholesterol 54.2 mg, Fat 7.3 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 1.8 g, Sodium 1338.7 mg, Sugar 21.2 g

TERIYAKI TUNA



Teriyaki Tuna image

This is a pan seared tuna dish that is best served with grated carrots.

Provided by IRACKAWAY

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 8

½ cup teriyaki sauce
1 ½ pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1 carrot, grated

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.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 10.9 g, Cholesterol 77.1 mg, Fat 9.6 g, Fiber 2.1 g, Protein 42.9 g, SaturatedFat 1.5 g, Sodium 2336 mg, Sugar 5.9 g

TERIYAKI VEGETABLES STIR-FRY



Teriyaki Vegetables Stir-Fry image

This recipe reminds me with "YAN CAN COOK SHOW". It's an Easy fast and healthy dish for those who enjoy cooking. You can make with your favorite vegetables.

Provided by Abeer0873

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons chopped fresh ginger
3/4 cup red capsicum
1 1/2 cups sliced carrots
15 baby corn
1 1/2 cups cauliflower
2 cups sliced zucchini
1/4 cup water
5 cups chopped cabbage
4 tablespoons teriyaki sauce
salt and pepper

Steps:

  • In large pan add and stir-fry the first 8 ingredient in order for 6 minutes
  • Add water and leave for 2 minutes .
  • Add cabbage and stir-fry for 6 minutes until tender.
  • Add the teriyaki sauce and salt and pepper. Stir for another 1 minutes
  • Your side dish is ready . enjoy.

Nutrition Facts : Calories 89.2, Fat 5.3, SaturatedFat 0.8, Sodium 377, Carbohydrate 9.8, Fiber 2.8, Sugar 5.3, Protein 2.4

VEGETABLE STIR-FRY WITH SHIITAKI AND AHI TUNA



Vegetable Stir-Fry with Shiitaki and Ahi Tuna image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 pound ahi tuna loin, cleaned
Fresh cracked black pepper, as needed
1 teaspoon olive oil
1 carrot, cut on bias
1 cup broccoli florets
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons soy sauce, low sodium
1 pinch chili flakes
1/ 2 red bell pepper, seeded and sliced
1 ounce mushroom, quartered
1 ounce shiitake mushrooms, steamed and halved
1 bunch spinach, washed and chopped
1 zucchini, cut on bias
4 scallions, sliced into 1-inch lengths
Cilantro sprigs, for garnish, optional

Steps:

  • Bone and skin the tuna. Slice the tuna into 4-ounce steaks. Pour the cracked pepper on a plate and press each steak on top of the pepper. Brush each with olive oil and place the steaks in the refrigerator until ready to cook.
  • In a hot saucepan quickly saute the steaks on each side for about 1 1/2 minutes per side. Don't overcook. Cut each tuna steak into ribbon slices.
  • In a pot of rolling boiling water, blanch the carrots and broccoli 30 seconds and then immediately plunge in an ice bath to cool. Drain and set aside.
  • In a large saute pan over high heat, add the oil, garlic, ginger, and soy sauce and saute, tossing 2 minutes. Add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini and scallions. Cook tossing for 3 minutes. Add a splash more soy sauce, if desired, and cook tossing 1 minute. Off the heat, evenly divide the slices of ahi and arrange artfully 8 ounces of stir-fried veggies per plate. Garnish with a sprig of cilantro, if desired.

TUNA TERIYAKI STIR-FRY



Tuna Teriyaki Stir-Fry image

Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.

Yield Serves 4; 1 cup tuna and vegetable mixture and 1/2 cup rice per serving

Number Of Ingredients 13

1 cup uncooked instant brown rice
1/4 cup water
2 tablespoons teriyaki sauce (lowest sodium available)
1/2 teaspoon cornstarch
1/2 teaspoon toasted sesame oil
1 teaspoon canola or corn oil
4 tuna steaks (about 4 ounces each), rinsed and patted dry, cut into 3/4-inch cubes
2 medium garlic cloves, minced
1 teaspoon grated peeled gingerroot
4 ounces sugar snap peas, trimmed
4 medium green onions, thinly sliced
1 medium carrot, thinly sliced
1/2 medium red bell pepper, thinly sliced

Steps:

  • Prepare the rice using the package directions, omitting the salt and margarine. Cover to keep warm. Set aside.
  • Meanwhile, in a small bowl, whisk together the glaze ingredients. Set aside.
  • In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the fish, garlic, and gingerroot for 3 to 4 minutes, or until the fish is golden brown on all sides (it will still be slightly pink inside), stirring constantly.
  • Stir in the sugar snap peas, green onions, carrot, and bell pepper. Cook for 2 to 3 minutes, or until the vegetables are tender-crisp, stirring constantly.
  • Make a well in the center of the fish and vegetables. Pour in the glaze mixture. Simmer for 1 to 2 minutes, or until the glaze is thickened, stirring occasionally in the well only. Stir the fish and vegetables into the thickened glaze. Cook for 1 minute, or until the mixture is heated through, stirring constantly. Serve over the rice.
  • (Per serving)
  • Calories: 343
  • Total fat: 11.0g
  • Saturated: 2.5g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 1.5g
  • Cholesterol: 43mg
  • Sodium: 301mg
  • Carbohydrates: 27g
  • Fiber: 4g
  • Sugars: 5g
  • Protein: 32g
  • Calcium: 50mg
  • Potassium: 726mg
  • 1 1/2 starch
  • 1 vegetable
  • 3 lean meat

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