Tuna Teriyaki

Tuna Teriyaki.jpg

A go-to effort:flavor preparation for pan seared, grilled or broiled tuna. Serves four


  • 6 Tbs. soy sauce
  • 3 Tbs. firmly packed dark brown sugar
  • 1 tsp. finely grated fresh ginger
  • 1 medium clove garlic, finely chopped
  • 1/2 tsp. Asian sesame oil
  • 4 6-oz. tuna steaks, 1 inch thick
  • vegetable oil
  • 1/8 tsp. ground cayenne


Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in the sesame oil.

Heat a nonstick skillet over high heat until very hot. Brush the tuna with a little oil, season with the cayenne and sear for about 30 seconds each side for rare. Brush the tuna with the teriyaki sauce and serve. (Can also be grilled or broiled.)