Grilled Teriyaki Tuna w/ Stir Fry Vegetables

You will need:

2 tuna steaks (8-ounce portions)

1/2 cup teriyaki

2 tablespoons soy sauce

1/2 cup brown sugar

2 tablespoons granulated garlic

1 tablespoon sesame oil

2 tablespoons powdered ginger

First combine all of these ingredients, and then add the fish.  The fish will need to marinate overnight, or for at least 6 hours.

For the vegetable stir fry, I like to use broccoli, cauliflower, carrots, and onions.  And remember to save some of the marinade for the vegetables. 

To do the stir fry, you will need a large sauté pan or wok. 

Whether you use a pan or a wok, pre-heat before you begin cooking.  For stir fry, the pan should smoke a little when you add oil (you can use additional sesame oil for even more flavor). 

Now the vegetables take about the same time to cook as the fish, so time them together.  When stir frying, once the vegetables have cooked for 5 minutes, add the teriyaki marinade. Be sure to stir often. 

The fish should take around 3-4 minutes per side.  I tell people to cook their tuna as they would their beef steaks. Usually if you like medium (pinkish center) or medium rare (reddish pink center), you will like your tuna the same way. 

I also like white rice with this dish.  The marinade makes a good sauce for the fish if it is reduced by half, so get cookin’ and go fish.

Chef Danny H.

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life.  He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.

by Fish Post