A quick and tasty tuna marinade, perfect for the wake of a hot bite.
There’s no denying that this year has been exceptional for midshore bluefin tuna fishing. Most boats heading out for them have been coming back to the dock with their limits or close to it, meaning plenty of fresh tuna and plenty for the vacuum sealer for the weeks and months to come. The Fisherman Magazine team also fished with NorthCoast boats on a recent trip and was able to score some fresh tuna loins as well. Here’s the recipe I personally used for my tuna steaks the day after the trip.
Ingredients
- 4 bluefin tuna steaks (about 6 ounces each)
- 1/2 cup soy sauce
- 1/4 cup sake (Japanese rice wine) or water if unavailable
- 2 tablespoons honey or brown sugar
- 2 tablespoons fresh ginger (grated)
- 3 cloves garlic (minced)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
Instructions
Step 1
In a medium bowl, whisk together the soy sauce, honey (or brown sugar), grated ginger, minced garlic, sesame oil, and rice vinegar until the honey or sugar is fully dissolved.
Step 2
Place the bluefin tuna steaks in a re-sealable plastic bag or a shallow dish. Pour the teriyaki marinade over the tuna steaks, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, up to 2 hours. Turn the steaks occasionally to ensure even coverage.
Step 3
Preheat your grill or grill pan to medium-high heat. Remove the tuna steaks from the marinade, letting the excess drip off. Reserve the marinade. Grill the tuna steaks for 2-3 minutes per side, depending on your preferred doneness. Bluefin tuna is best served medium-rare to maintain its tenderness. While grilling, you can brush the steaks with the reserved marinade for extra flavor. Make sure to do this early in the grilling process to allow the marinade to cook off.
Step 4
Remove the tuna from the grill and let it rest for a minute. Sprinkle with sesame seeds and sliced green onions for garnish. Serve immediately, with steamed rice, sliced avocado or a simple salad on the side.
