• STEP 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.

  • STEP 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.

  • STEP 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.


You’ll find this sweet rice wine in Sainsbury’s, Asian shops or order it online from one of the websites below. If you can’t find it, use a sweet sherry instead.

Recipe from Good Food magazine, December 2007

Goes well with


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