serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 100 ml soy sauce
- 50 ml sesame oil
- 50 ml mirin
- 2 tbsp yuzu juice (see Note) or lime juice
- 4 skipjack tuna steaks, about 150 g each
- 3 spring onions, finely chopped
- 1 tsp toasted sesame seeds
Marinating time 30 minutse
Resting time 5 minutes
Instructions
Combine the soy sauce, sesame oil, mirin and yuzu juice in a wide shallow dish. Add the tuna steaks and turn to coat, then cover and stand for 30 minutes.
Meanwhile, preheat a barbecue flat-plate until smoking hot.
Using tongs, remove the tuna from the marinade and cook for 1-2 minutes on each side depending on the thickness of the steaks. Remove from the barbecue and allow to rest for 5 minutes. Serve sprinkled with the spring onion and sesame seeds.
Note
• Yuzu is a Japanese citrus fruit. Yuzu juice is available from Japanese food shops.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
