Tuna with sesame-soy-ginger marinade

    (30)
    30 min

    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.


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

    Method
    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 & ratings
    Average global rating:
    (30)

    Reviews in English (21)

    by
    0

    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

    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 US | 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 US | Canada)

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