Teriyaki Tuna

Teriyaki Tuna
4.5 from 2 ratings
A quick and easy recipe that you can make for a busy weeknight. Tuna fillets marinaded in salty brown teriyaki sauce are cooked in a wok for a few minutes before serving with sauteed lettuce. Perfect to serve over a bed of rice.This recipe is by Linda Gassenheimer and was originally published in the Chicago Tribune.
Prep Time
5
minutes
Cook Time
10
minutes
Servings
2
servings
Teriyaki Tuna
Total time: 15 minutes
Ingredients
  • 3 tablespoon low-sodium teriyaki sauce
  • 2 teaspoon 1/2-inch piece fresh ginger, peeled and chopped
  • 3/4 pound fresh yellow fin tuna
  • 2 teaspoon canola oil
  • 4 cup washed, ready-to-eat romaine lettuce
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • salt and freshly ground black pepper
Directions
  1. In a self-seal plastic bag, place 3 tablespoons teriyaki sauce and 2 teaspoons ginger. Rinse 3/4 pound tuna and marinate in the sauce for 10 minutes, turning once.
  2. Heat 2 teaspoons oil in a wok or skillet over high heat. When oil is smoking, add 4 cups lettuce. Stir-fry for about 10 seconds. Add 1/2 teaspoon salt and 1/2 teaspoon sugar and continue to stir-fry for about 10 seconds. Quickly transfer to two dinner plates.
  3. Drain tuna, reserving marinade. Brown tuna for two minutes in the wok used for the lettuce. Turn and brown the other side for two minutes. Lower heat and cook another 1 minute, add marinade and cook 1 minute for rare. Cook tuna for 4 minutes for medium.
  4. Divide tuna into two portions and serve over rice with lettuce. Spoon remaining sauce on top. Add salt and pepper to taste.