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
  • Easy

Nutrition per serving

  • kcal 116
  • fat 3g
  • saturates 1g
  • carbs 14g
  • sugars 10g
  • fibre 2g
  • protein 11g
  • salt 0.96g


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


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.


  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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