Soy Ginger Tuna Recipe

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Wonderful Asian flavors are featured in this fantastic dish of marinated tuna steaks grilled to perfection, topped with a delicious sweet and sour sauce, and served over a bed of rice flavored with onion and orange.
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  • 1 cup Soy Sauce
  • 1/2 cup tawny port - or sherry
  • 3 tablespoons brown sugar
  • 2 tablespoons fresh ginger - peeled and minced
  • 1 tablespoon fresh garlic - minced
  • 3 green onions (scallions) - finely sliced
  • 4 bluefin or yellowfin tuna steaks (6-8 oz. and 1 inch thick)
  • SAUCE:
  • 1 tablespoon hot water
  • 2 tablespoons dry mustard
  • 2 tablespoons soy sauce
  • 1/2 cup white wine
  • 1/2 tablespoon lemon juice
  • 1 tablespoon shallots - minced, or green onions
  • 3 tablespoons half and half
  • 1 teaspoon sugar
  • 1 tablespoon teriyaki sauce
  • 1/2 cup unsalted butter - sliced
  • 2 teaspoons black sesame seeds for garnish
  • RICE:
  • 1 cup white rice
  • 3 green onions - finely sliced
  • 1 orange - peeled and cut up
  • 1/2 can sliced water chestnuts
  • 1 tablespoon butter
  • salt and pepper to taste
Container:non-reactive baking dish, sauepan, grill pan or outdoor grill
20 mins
1.25 hrs
  • Place soy sauce, port (or sherry), brown sugar, ginger, garlic and scallions in baking dish.
  • Whisk together and add tuna steaks to marinade for 1 hour in the refrigerator. Turn occasionally if not covered completely in the marinade.

  • Pour hot water in a small mixing bowl.
  • Add mustard and mix to form a paste.
  • Stir in soy sauce and let sit for 10 minutes.
  • Place wine, vinegar, lemon juice and shallots in a saucepan and bring to a boil.
  • Reduce liquid over medium high heat until reduced to approximately 3 tablespoons of liquid.
  • Add the cream and heat to reduce mixture by half.
  • Add sugar and teryaki sauce.
  • Turn down heat to low, add butter 1 tablespoon at a time and stir until each piece is incorporated. do not let the mixture boil or it will seperate.
  • Strain through a sieve into a clean saucepan.
  • Gradually stir in the mustard and soy mixture and keep warm on low heat.

  • Heat grill to medium or put 1 tablespoon of oil on a griddle pan and heat to medium high heat.
  • Remove tuna from marinade and place directly on the grill rack or grill pan.
  • Cook 3 minutes per side for medium rare, 4-5 minutes for medium or to desired doneness. Turn only once.
  • Serve over rice with sauce.
  • Garnish with black sesame seeds if desired.

  • Make rice according to the package directions.
  • When cooked, stir in green onions, orange, water chestnuts, butter, salt and pepper.
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