Teriyaki tuna skewers

Teriyaki tuna skewers

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 5 mins Plus marinating

Skill level

Easy

Servings

Serves 6 as part of a meal

Colourful and quick, these simple skewers taste as good as they look!

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
116
protein
11g
carbs
14g
fat
3g
saturates
1g
fibre
2g
sugar
10g
salt
0.96g

Ingredients

  • 30ml soy sauce
  • 50ml mirin (See know-how below)
  • 1 tsp vegetable oil
  • 1 mango, peeled
  • 3 spring onions
  • 250g pack tuna steaks

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Make a teriyaki sauce by mixing the soy sauce, mirin and sugar in a shallow dish. Put the tuna steaks in the dish, turn over a few times so they’re coated with the sauce, then leave in the fridge to marinate for at least 1 hr and up to 2 hrs.
  2. To cook, heat a large frying pan. Take the tuna steaks out of the marinade and pat dry, then rub all over with the oil. Fry the tuna for 2 mins on each side, so they are still pink in the middle. Remove from the pan, then pour in the marinade and 2-3 tbsp water. Bring to the boil and cook for a few mins to heat through. Strain through a sieve into a small dipping bowl.
  3. To serve, slice the cooked tuna, mango and spring onion into bite-size pieces. Thread onto wooden skewers, then serve warm or cold with the dipping sauce.

Recipe from Good Food magazine, December 2007

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
hannahrook's picture

The recipe doesn't appear to show how much sugar (and what type) you should use in the marinade...

Questions

Tips