Garlic Tuna Teriyaki
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Tuna steaks cooked on the barbecue seasoned with soy sauce, rice wine, garlic and ginger. Don't overcook the steaks, tuna becomes dry quickly.
2 tablespoons soy sauce
1 tablespoon rice wine
1 large clove garlic, minced
1 knob fresh ginger, minced
4 tuna steaks (about 2cm thick)
1 tablespoon vegetable oil
- 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.
- Preheat barbecue for medium-high heat.
- Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.
- Cook tuna for approximately for 3 to 6 minutes per side, or till cooked to your preference.
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