This is a pan seared tuna dish that is best served with grated carrots.

Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.

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  • Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.

  • Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

304 calories; protein 42.9g; carbohydrates 10.9g; fat 9.6g; cholesterol 77.1mg; sodium 2336mg. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/10/2005
Wonderful recipe, however, I cooked this a bit differently. I used sesame oil instead of the evoo, quickly seared the tuna on both sides at a very high heat and did not add the teriyaki sauce into the pan. I didn't want my tuna to "poach". Instead I placed the sauce into another pan to heat up and once the tuna was out of the skillet I poured the sauce over. PLEASE make sure you only sear your tuna. You only want about an eight to a quarter of an inch of your fish to be cooked. Tuna should be prepared like a rare steak. Think Pink; you won't be sorry! Thanks so much for a great recipe! Read More
(56)

Most helpful critical review

Rating: 2 stars
10/05/2011
Didn't add extra salt and it was still really salty. Kind of bland. Not trying this one again. Read More
(2)
60 Ratings
  • 5 star values: 39
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
11/10/2005
Wonderful recipe, however, I cooked this a bit differently. I used sesame oil instead of the evoo, quickly seared the tuna on both sides at a very high heat and did not add the teriyaki sauce into the pan. I didn't want my tuna to "poach". Instead I placed the sauce into another pan to heat up and once the tuna was out of the skillet I poured the sauce over. PLEASE make sure you only sear your tuna. You only want about an eight to a quarter of an inch of your fish to be cooked. Tuna should be prepared like a rare steak. Think Pink; you won't be sorry! Thanks so much for a great recipe! Read More
(56)
Rating: 4 stars
09/12/2007
Very easy and very good. My husband and I ate this with steamed vegetables, and used the leftover teriyaki sauce to pour over the them. I also did not put any salt on the tuna, and they did not need it after the sauce. Thanks for the yummy recipe. Read More
(27)
Rating: 5 stars
04/03/2007
This is excellent, I make it all the time. It's nice to have such a gret, guest worthy dinner that you can cook in less than 10 minutes! The only change I make is to not use the sesame seeds as I couldn't find any, and I left out the salt since the teriyake sauce is salty enough. I serve is with brown rice and steamed snow peas. The grated carrots really make it. 5 stars! Read More
(20)
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Rating: 5 stars
05/08/2006
I took a break from cooking this weekend & my hubby made this for me while I soaked in the bath w/ a glass of wine. He omitted the sea salt since teriyaki tends to be salty & he took the suggestions of LindaMcClean w/ the exception of leaving the tuna rare. He did however leave them medium-rare which IMO were perfect (I usually like my meat medium to MW). They were juicy & flavorful! He sauteed asparagus broccoli & snap peas in some of the teriyaki sauce as well (these were just a bit salty due to the teriyaki & could have used a little brown sugar to counteract that) & then served it w/ jasmine rice & fresh sliced mangoes. Read More
(16)
Rating: 5 stars
04/26/2004
Excellent and very easy to prepare. Buy a high quality teriyaki sauce as that is what will make or break this recipe. Read More
(12)
Rating: 4 stars
10/14/2005
I was out of lemons so I substituted orange juice. Delicious! Read More
(9)
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Rating: 5 stars
08/07/2006
This was so easy and SO good! I even used frozen (instead of fresh) tuna steaks that were also smaller than what were called for and this STILL turned out great. I didn't measure the olive oil or the teriyaki marinade (I used Game Tame teriyaki marinade). The sauce was great and also was to die for on top of the shredded UNCOOKED carrots and I was a little skeptical about those - sounded too easy to taste good but they went perfectly with the fish and sauce. A very nice dish. This was a winner! Read More
(8)
Rating: 4 stars
08/19/2007
This was very good. I made extra sauce and drizzled over steamed vegetables. I served with Seasoned Couscous recipe from this site. We will make again. Read More
(6)
Rating: 5 stars
02/12/2007
I'm NOT a cook but this was easy and delicious. I was very impressed that I made something that tasted that good!! Thanks for the recipe.. Read More
(6)
Rating: 2 stars
10/05/2011
Didn't add extra salt and it was still really salty. Kind of bland. Not trying this one again. Read More
(2)
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