Barbecued Tropical Tuna

    Barbecued Tropical Tuna

    Recipe Picture:Barbecued Tropical Tuna
    1

    Barbecued Tropical Tuna

    (36)
    1hour23min


    29 people made this

    A lovely teriyaki-style tropical marinade for tuna steaks, perfect for a summer barbecue. Serve with lots of basmati rice and green salad.

    Ingredients
    Serves: 4 

    • 1/2 cup pineapple or other tropical fruit jam
    • 1/4 cup hoisin sauce
    • 2 tablespoons lime juice
    • 1 tablespoon chopped fresh coriander
    • 1 teaspoon grated fresh ginger
    • 1 teaspoon sesame oil
    • 4 tuna steaks, about 3cm thick

    Directions
    Preparation:15min  ›  Cook:8min  ›  Extra time:1hour marinating  ›  Ready in:1hour23min 

    1. To prepare marinade combine jam, hoisin, lime juice, coriander, ginger and sesame oil in a small bowl. Stir well.
    2. Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
    3. Preheat barbecue for high heat and lightly oil grate.
    4. Remove tuna steaks from marinade, shake off excess and discard remaining marinade. Cook on preheated barbecue for 4 to 5 minutes per side Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.
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    Reviews and Ratings
    Global Ratings:
    (36)

    Reviews in English (25)

    by
    30

    Tried this last night.I had bluefin tuna right off the fishing boat.Wasn't sure if I would like this marinade,but am really glad I tried it. It came out great.I did however make two small changes,I used crushed pineapple,because I didn't have preserves ,and because I don't like sesame oil,used regular olive oil.It was grilled to just rare and served over a salad with a light lime vinaigrette.I am sure this recipe will stay in my recipe box and used regularly.  -  22 May 2008  (Review from Allrecipes USA and Canada)

    by
    28

    Great! I used apricot-pineapple preserves bc that's what I had. The marinade is awesome - I used about 2/3 of it to marinate and saved 1/3 to glaze the fish after cooking. Also added a little chili oil, since we like heat - but the flavor is perfect as is. Thanks!  -  03 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    17

    This is the only way I make tuna steaks! excellent recipe, and I've even managed to impress people with it. even good in the middle of winter cooked on a frying pan instead of a grill. fantastic.  -  12 Mar 2009  (Review from Allrecipes USA and Canada)

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