Tuna Marinating Sauce

    (30)
    3 hours 30 minutes

    This is a Korean-style marinade for tuna which works well with other saltwater fish such as barramundi. You can also bbq the fish.


    27 people made this

    Ingredients
    Serves: 4 

    • 4 tuna steaks
    • 6 tablespoons sugar, divided
    • 2 tablespoons sesame seeds
    • 1 spring onion, sliced
    • 1 clove garlic, minced
    • 1 teaspoon chopped fresh ginger
    • 1/2 cup soy sauce
    • 2 tablespoons sesame oil
    • 1 pinch salt and pepper to taste

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:3hours marinating  ›  Ready in:3hours30min 

    1. Rub the tuna steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
    2. In a frypan over medium heat, toast the sesame seeds 5 minutes or until lightly browned.
    3. In a shallow bowl mix the remaining sugar, toasted sesame seeds, spring onion, garlic, ginger, soy sauce, sesame oil, salt and pepper. Place the tuna steaks in the mixture and marinate 2 hours in the refrigerator.
    4. Preheat the grill.
    5. Discard marinade and place the tuna steaks on a baking tray. Grill to desired doneness in the preheated oven.

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    Reviews and Ratings
    Global Ratings:
    (30)

    Reviews in English (21)

    by
    7

    I made this for Valentine's and it was excellent. I used it with Ahi Tuna and broiled for 8-10 min on each side and it turned out perfect. We really enjoyed this.  -  16 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    6

    This was the first time that I had ever made tuna. I did not have any ginger, and I used a bit less Splenda instead of sugar, and it was still very good. Thank you for the recipe. I will make again!!  -  27 May 2006  (Review from Allrecipes USA and Canada)

    by
    5

    The flavor of this is fantastic! I cooked the remaining marinade to use as a sauce when the fish came off the grill. I was amazed that the amount of sugar used did not make the sauce overly sweet at all. Outstanding!  -  01 Nov 2007  (Review from Allrecipes USA and Canada)

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