4.6 from 187 votes
Teriyaki Tuna Recipe
This Teriyaki Tuna recipe features ahi tuna steaks coated in black and white sesame seeds, seared quickly in hot oil to maintain a rare to medium-rare center. The accompanying volcano sauce blends mayonnaise, chili garlic sauce, sweetened condensed milk, and sugar for a creamy, slightly spicy complement. The dish finishes with a fresh scallion garnish, creating a balance of rich, spicy, and nutty flavors.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
772 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
Teriyaki Tuna:
- 1/2 cup teriyaki sauce
- 4 ahi tuna steaks
- 3 tablespoons white sesame seeds
- 3 tablespoons black sesame seeds
- 3 tablespoons vegetable oil
Volcano Sauce:
- 3/4 cup mayonnaise
- 2 tablespoons Chili garlic sauce
- 2 tablespoons sweetened condensed milk
- 1 teaspoon sugar
Garnish:
- 1 scallion sliced diagonally, bunch
Instructions
For volcano sauce:
- Using a small food processor or immersion blender, combine mayonnaise, chili garlic sauce, sweetened condensed milk and sugar. Depending on your tastes for walking on the spicy side, add chili garlic sauce slowly until you reached your desired heat. Set aside.
- Combine white and black sesame seeds in a shallow bowl or pie plate. Dredge both sides of the tuna steaks in sesame seeds. Set aside.
- Heat vegetable oil in a large cast iron skillet or large frying pan over high heat.
- The name of the game is to sear, which means high heat, spitting oil and in my house, the smoke detector going off, so prepare your work space accordingly.
- When vegetable oil is hot, place tuna steaks in the pan, cover. Cook on each side for 2-3 minutes depending on desired temperature. Two to three minutes will be a medium rare for a 1 1/2 inch tuna steak. I like mine rare, so I go for 1-2 minutes on each side. It all depends on the thickness of your tuna steak.
- Remove tuna steaks from frying pan/cast iron skillet. Plate and top with teriyaki glaze.
- There are two choices for the volcano sauce. You can put a dollop on the side, allowing individuals to dip according to their tastes OR you can put the volcano sauce into an airtight plastic bag and cut a small hole on one bottom corner and then pipe the sauce onto teriyaki tuna steaks.
- Garnish with scallions.
- If you've tried this recipe, come back and let us know how it was!
Cup of Yum
Nutrition Information
Calories
772kcal
(39%)
Carbohydrates
17g
(6%)
Protein
45g
(90%)
Fat
57g
(88%)
Saturated Fat
17g
(85%)
Cholesterol
85mg
(28%)
Sodium
2144mg
(89%)
Potassium
602mg
(13%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
3765IU
(75%)
Vitamin C
0.2mg
(0%)
Calcium
171mg
(17%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 772
% Daily Value*
| Calories | 772kcal | 39% |
| Carbohydrates | 17g | 6% |
| Protein | 45g | 90% |
| Fat | 57g | 88% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 85mg | 28% |
| Sodium | 2144mg | 89% |
| Potassium | 602mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 3765IU | 75% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 171mg | 17% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.