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Teriyaki tuna skewers

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

  • Prep: 20 mins
    Cook: 5 mins
    Plus marinating
  • Serves 6 as part of a meal
  • Easy
  • Serves 6 as part of a meal
  • Easy
  • Calories 116
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 10
  • Protein 11
  • Fat 3
  • Fibre 2
  • Salt 0.96

Nutrition per serving

  • Calories 116
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 10
  • Protein 11
  • Fat 3
  • Fibre 2
  • Salt 0.96

Ingredients

  • 30ml soy sauce
  • 50ml mirin (See know-how below)
  • 1 tsp vegetable oil
  • 1 mango, peeled
  • 3 spring onions
  • 250g pack tuna steaks

Tip

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.

Method

  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.

  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.

  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.

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