Hawaiian-Style Teriyaki Tuna

Votes: 1

Time: 6 hours 26 minutes
Complexity: easily
Servings: 6

Marinate the tuna in homemade teriyaki sauce and grill until a delicious, slightly sticky crust forms. To ensure the fish fully infuses with the teriyaki flavors, marinate it for longer, ideally 6 hours. This will ensure the tuna is delicious and very juicy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

7.5 liters of Hawaiian soy sauce, such as Aloha
900 gr. brown sugar
900 g of white sugar
220 g fresh ginger root, sliced
1 liter of cooking sherry
1 cup vegetable oil
A handful of coarsely chopped green onions
3 heads of garlic, cut in half horizontally
1 tbsp. ground white pepper
Six 220g servings of bigeye tuna
Oil to drizzle over the tuna
Salt and black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tuna, teriyaki sauce, white peppercorns, ginger root, brown sugar, sherry

Cooking the dish according to the recipe:

In a large saucepan, combine the soy sauce, brown and white sugar, ginger, sherry, oil, green onions, garlic, white pepper, and 2.8 quarts of water. Bring to a boil. Let cool, then strain to leave only the teriyaki sauce.
Place the tuna in a large bowl and pour the teriyaki marinade over it (reserve the remaining marinade for another use). Marinate the fish in the refrigerator for 4-6 hours.

Preheat the grill to medium-high heat. Brush the tuna with oil and season with salt and pepper.
Grill to desired doneness, about 2 1/2 minutes per side for medium-rare.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Fish and seafood / Grill, barbecue / Easy Grill Recipes / Grilled fish / Food Network - recipes / Hawaiian cuisine