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Tuna Teriyaki with Scallion Salad Recipe

Tuna Teriyaki with Scallion Salad

by Lori Longbotham
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

Serves four

See wine pairing for this recipe Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients soy sauce brown sugar ginger more more
6 Tbs. soy sauce
3 Tbs. firmly packed dark brown sugar
1 tsp. finely grated fresh ginger
1 medium clove garlic, finely chopped
1 tsp. Asian sesame oil
4 6-oz. tuna steaks, 1 inch thick
1/8 tsp. ground cayenne
8 slender scallions, dark green parts only, trimmed and thinly sliced diagonally (about 3/4 cup)
1/4 cup fresh cilantro leaves
2 Tbs. rice vinegar
Tip:

If your scallions are large and strong-flavored, slice them as thinly as you can and soak them in ice water for 10 to 15 minutes. Dry the scallions on paper towels before making the salad.

Make the teriyaki sauce:

Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in 1/2 tsp. of the sesame oil.

Broil the tuna:

Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Season the tuna on both sides with the cayenne and arrange on the broiler pan. Broil the tuna for 2 minutes, brush generously with the teriyaki sauce, and broil until the glaze sets, about 2 minutes longer.

Turn the tuna over with a spatula and broil for 2 minutes, brush generously with the teriyaki sauce, and broil until the tuna is pale pink in the center or to desired doneness (cut into a piece to check), about 2 minutes longer. Brush with any remaining teriyaki sauce.

Meanwhile, stir together the scallions, cilantro, vinegar, and the remaining 1/2 tsp. sesame oil. Transfer the tuna to serving plates, top with the scallion salad, and serve.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 320; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 2.5; Protein (g): 42; Monounsaturated Fat (g): 3; Carbohydrates (g): 15; Polyunsaturated Fat (g): 3; Sodium (mg): 2050; Cholesterol (mg): 65; Fiber (g): 1;
photo: Scott Phillips
From Fine Cooking 84 , pp. 78a
March 1, 2007

user reviews

Rate this Recipe
Star Star Star Star Star by G.K., 6/22/2009I can't say this recipe impressed me, the teriyaki sauce might as well have come from a bottle, it didn't give this dish any additional complexity.