Teriyaki Glazed Tuna Burgers Food

GRILLED TERIYAKI TUNA

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
• Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
• Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

TERIYAKI TUNA

Steps:

• Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
• Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
• Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

TUNA WITH TERIYAKI GLAZE

Steps:

• Brush tuna with olive oil & sprinkle with black pepper.
• Place fish on barbeque grill above hot coals. Sear 1 minute on both sides.
• Brush top with Teriyaki marinade, turn carefully & cook briefly to caramelise.
• Brush remaining side with marinade, turn carefully & cook briefly to caramelise.
• Serve with green salad.

TERIYAKI GINGER TUNA SKEWERS

Steps:

• Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
• Preheat a grill or grill pan to high.
• Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
• Sprinkle with sesame seeds before serving.

GILLED TUNA WITH TERIYAKI GLAZE

Steps:

• In a small bowl, combine soy, sherry (or broth), ginger and garlic. Divide the marinade into 2 medium, shallow bowls.
• Place the tuna in one bowl and turn to coat.
• Place the mango and bell pepper ion the other bowl and turn to coat.
• Cover and refrigerate both for 15 minutes.
• Coat a grill rack or broiler pan rack with cooking spray. Pre-heat the grill or broiler to medium.
• Place the tuna, mango, and bell pepper on the prepared rack or pan. Discard tuna marinade. Grill or broil, basting occasionally with the marinade from the mango bowl, for 4 minutes per side or until the tuna is just opaque and the mango and bell pepper are heated through and glazed.