Name: Teriyaki tuna skewers
Cook time: 5 min
Total time: 25 min
Yield: Serves 6 as part of a meal
Cuisine: Japanese
Ingredients: 30ml soy sauce; 50ml mirin (See know-how below); 1 tsp vegetable oil; 1 mango peeled; 3 spring onions; 250g pack tuna steak

Home
Recipes
Teriyaki tuna skewers

Teriyaki tuna skewers

Save recipe

Serves 6 as part of a meal

Easy

Prep: 20 mins

Cook: 5 mins

Plus marinating

A star rating of 4 out of 5.2 ratingsRate

loading...

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

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sesame beef wraps

A star rating of 4.5 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

30ml soy sauce
50ml mirin

(See know-how below)
1 tsp vegetable oil
1 mango

peeled
3 spring onions
250g pack tuna steak

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal116
fat3g
saturates1g
carbs14g
sugars10g
fibre2g
protein11g
salt0.96g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, December 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now