Teriyaki Tuna with Carrot

    1 hour 15 minutes

    This is a lovely recipe for simple pan-seared tuna steaks. Grated carrots are a very good and bright accompaniment.

    56 people made this

    Serves: 4 

    • 1/2 cup teriyaki sauce
    • 700g sashimi grade tuna steaks
    • 2 tablespoons extra virgin olive oil
    • 1 lemon
    • 1 tablespoon sesame seeds
    • 2 teaspoons sea salt
    • ground black pepper to taste
    • 1 carrot, grated

    Preparation:5min  ›  Cook:10min  ›  Extra time:1hour marinating  ›  Ready in:1hour15min 

    1. Pour the teriyaki sauce into a shallow dish or bowl and place tuna steaks in the sauce to marinate. Cover and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
    2. Heat olive oil in a large frypan over medium heat. Place tuna steaks in the hot oil and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks and cook until browned on the other side. The centre will still be slightly red. Season with sea salt and pepper.
    3. Place the tuna steaks onto serving plates and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

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    Reviews in English (44)


    Wonderful recipe, however, I cooked this a bit differently. I used sesame oil instead of the evoo, quickly seared the tuna on both sides at a very high heat and did not add the teriyaki sauce into the pan. I didn't want my tuna to "poach". Instead I placed the sauce into another pan to heat up and once the tuna was out of the skillet I poured the sauce over. PLEASE make sure you only sear your tuna. You only want about an eight to a quarter of an inch of your fish to be cooked. Tuna should be prepared like a rare steak. Think Pink; you won't be sorry! Thanks so much for a great recipe!  -  10 Nov 2005  (Review from Allrecipes USA and Canada)


    Very easy and very good. My husband and I ate this with steamed vegetables, and used the leftover teriyaki sauce to pour over the them. I also did not put any salt on the tuna, and they did not need it after the sauce. Thanks for the yummy recipe.  -  12 Sep 2007  (Review from Allrecipes USA and Canada)


    This is excellent, I make it all the time. It's nice to have such a gret, guest worthy dinner that you can cook in less than 10 minutes! The only change I make is to not use the sesame seeds as I couldn't find any, and I left out the salt since the teriyake sauce is salty enough. I serve is with brown rice and steamed snow peas. The grated carrots really make it. 5 stars!  -  03 Apr 2007  (Review from Allrecipes USA and Canada)