Friday, October 7, 2011

Grilled Tuna Teriyaki

I do not like cooking meat.  I chronically over cook it.  I am uncomfortable working with it.  I am always worried that it is not clean enough (although I am not like the "real housewife" that cleaned a chicken with dish soap).  It is expensive.  

I have dreams of being offshore with the family and reeling in a large tuna for dinner (and beyond).  I am romanced by the idea of hunting/gathering our own food.  

Then there is reality:  I would have no idea about what to do with a fish.  How to fillet it.  How to turn it into something edible... maybe even yummy.  

I suppose now is a better time than ever to start practicing.  I will hold off on my ambition to learn how to fillet a fish, and start with figuring out how to cook one:  

The following is a well reviewed recipe from the AllRecipes website: 
Grilled Tuna Teriyaki:


  • 2 tablespoons light soy sauce
  • 1 tablespoon Chinese rice wine
  • 1 large clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 2 tuna steaks (about 3/4 inch thick)
  • 1 tablespoon vegetable oil


  1. In a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.
  2. Preheat grill for medium-high heat.
  3. Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.
  4. Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.

I was pleased with the flavor of the fish/marinade.  However, I (( GASP )) undercooked the fish... ugh (there goes $10!!... I am cheap). 
Finished Product (served with pasta, sauteed mushrooms and Parmesan)  

We nibbled around the edges and fed the rest to Buddy.

He thought it was good. 

I am pretty sure it was me that was the problem - not the recipe. 


  1. Tuna, like a good steak, is typically cooked medium rare, so it would still be raw in the middle and really only seared on the outside. You can cook it longer, but, in my opinion, not as good. Of course, I prefer mine almost completely raw.

  2. Ah, we must introduce you to seared Ahi. Impossible to get wrong and great for 10 minute dinners. We used to eat it once a week when we lived aboard.

  3. I don't think you can undercook tuna! My favorite is to pack the outside witih sesame seeds, then sear it- BARELY. Like, just enough to sort of toast the sesame seeds! Our kids jump up and down for "sushimi" (I don't have the heart to correct them. I love this) when we get one. Hey for tropical cruising... find a ceviche recipe to practice with. :) SO nice when it's too hot to contemplate using the stove... and you can't go wrong when you are "cooking" with lime juice. Oh and hey thanks for the link to our blog- hope it's been helpful for you!