Tuna with sesame-soy-ginger marinade

    Tuna with sesame-soy-ginger marinade

    Recipe photo: Tuna with sesame-soy-ginger marinade

    Tuna with sesame-soy-ginger marinade


    28 people made this

    About this recipe: This marinade works particularly well with any kind of fish, but especially tuna. After two hours of marinating, cook it under the grill and serve immediately.

    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 root ginger
    • 120ml soy sauce
    • 2 tablespoons sesame oil
    • 1 pinch salt and pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Rub the tuna with 4 tablespoons sugar. Allow to sit 30 minutes in the fridge.
    2. In a frying pan 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 fish in the mixture, and marinate for 2 hours in the fridge.
    4. Preheat the grill.
    5. Discard marinade, and place the tuna steaks on a baking tray. Grill to desired doneness.
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    Reviews in English (21)


    I made the marinade last night. Being diabetic, I used 2 tablespoons of Stevia powder and mixed it in with the marinade. I also used onion granules instead of spring onions. Everything went into a big bowl and the tuna went in this morning and marinaded all day. Grilled at 4 mins each side and served on a bed of steamed spiralised parsnip and carrot and boiled new potatoes- just perfect!  -  17 Apr 2017


    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 US | Canada)


    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 US | Canada)

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