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Teriyaki tuna skewers

Teriyaki tuna skewers

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 6 as part of a meal

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal116
fat3g
saturates1g
carbs14g
sugars10g
fibre2g
protein11g
low insalt0.96g
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Ingredients

Method

  • 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.

RECIPE TIPS
KNOW HOW - MIRIN

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.

Goes well with

Recipe from Good Food magazine, December 2007

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Rating: 5 out of 5.1 rating
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