Marinated Yellow Fin Tuna in a Teriyaki type marinade. When grilled it creates a glazed like finish. I grilled indoors. Could also be cooked in oven or under broiler if cooking during the winter.

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Name: Grilled Teriyaki Glazed Yellow Fin Tuna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian
Ingredients: 12 ounces Yellow Fin Tuna 1" thick max, can substitute other tuna steak; to taste Salt at grill; to taste Black Pepper at grill; 6 ounces Pineapple juice; 1 tablespoon Dark soy sauce; 1/4 cup Brown sugar; 1/8 teaspoon dry ground Ginger; 1 tablespoon Extra virgin olive oil; 1/2 teaspoon Salt

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INGREDIENTS

12 ounces Yellow Fin Tuna ; 1" thick max, can substitute other tuna steak
to taste Salt ; at grill
to taste Black Pepper ; at grill
Marinade:
6 ounces Pineapple juice
1 tablespoon Dark soy sauce
1/4 cup Brown sugar
1/8 teaspoon dry ground Ginger
1 tablespoon Extra virgin olive oil
1/2 teaspoon Salt

Servings

INSTRUCTIONS

Marinade:

Combine all ingredients in a one gallon zip lock bag except the tuna. Shake or press the spices and liquids until completely mixed. Add tuna. Refrigerate for 1 hour, turning bag every 15 minutes to marinate the tuna evenly.

To Cook:

Remove tuna from marinade and spray lightly with vegetable spray. Salt and pepper to taste. Heat grill to medium-high temperature. Place fish on grill and let cook for 3 - 4 minutes. Do not turn over yet. Rotate 45 degrees and allow to cook for an additional 4 - 5 minutes. Turn the tuna steaks over and allow to cook for an additional 5 minutes or until desired doneness. Do not over cook however they should cook until not raw in center. Check by inserting steak knife in the center of the tuna steak and if no longer red but is a slight pink center when it is done.

Other Options:

This marinade could easily be used for chicken or pork.

NOTES

If the tuna is too thick a cut it will not cook evenly and will be raw in the center and overcooked on the outside.

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Grilled Teriyaki Glazed Yellow Fin Tuna

12 ounces Yellow Fin Tuna 1" thick max, can substitute other tuna steak
 to taste Salt at grill
 to taste Black Pepper at grill
 Marinade:
6 ounces Pineapple juice
1 tablespoon Dark soy sauce
1/4 cup Brown sugar
1/8 teaspoon dry ground Ginger
1 tablespoon Extra virgin olive oil
1/2 teaspoon Salt

Marinade:
Combine all ingredients in a one gallon zip lock bag except the tuna.  Shake or press the spices and liquids until completely mixed.  Add tuna.  Refrigerate for 1 hour, turning bag every 15 minutes to marinate the tuna evenly.

To Cook:
Remove tuna from marinade and spray lightly with vegetable spray.  Salt and pepper to taste.   Heat grill to medium-high temperature.  Place fish on grill and let cook for 3 - 4 minutes.  Do not turn over yet.   Rotate 45 degrees and allow to cook for an additional 4 - 5 minutes.  Turn the tuna steaks over and allow to cook for an additional 5 minutes or until desired doneness.  Do not over cook however they should cook until not raw in center.  Check by inserting steak knife in the center of the tuna steak and if no longer red  but is a slight pink center when it is done.

Other Options:
This marinade could easily be used for chicken or pork.

Add Photo

Grilled Teriyaki Glazed Yellow Fin Tuna Steak served with Karen's Greek Rice.
KCinAZ

Cooking on the indoor grill.
KCinAZ

Nutrition

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Serving Size: 1 Serving (159g)
Recipe Makes: 4 Servings

Calories: 235
Calories from Fat: 22 (9%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 38.3mg		12 %
Sodium 207.7mg		7 %
Potassium 474.6mg		12 %
Total Carbohydrate 32.6g		10 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 32.5g
Protein 20.3g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 235

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REVIEWS

larkandmet

Fabulous! It would get 5 stars without the changes I made. I added 2 oz sweetened lime juice and an extra splash of soy sauce. I always use low sodium soy. I baked in the oven after marinating (grill being too fussy that night). I also took the left over marinade and cooked it down in a pot until a syrup consistency and served drizzled over the fish.

KCinAZ

The glaze of this marinade is very tasty but since the steaks were too thick I had trouble getting it to cook throughout without over cooking the outside. Hint: make sure the Yellow Fin Tuna steak is no thicker than 1 inch to ensure that it is tender and tasty. [I posted this recipe]

10y