This Asian-inspired recipe for fresh tuna is quick and perfect for a weeknight dinner. The mild-tasting, firm-fleshed fish is basted with an easy-to-make teriyaki sauce and topped with a flavorful cilantro and green onion salad. Serve with steamed rice and stir-fried veggies. Enjoy!

Note: I used ahi tuna (frozen then thawed) that I bought at Trader Joe’s.  

Tuna Teriyaki with Scallion Salad
-recipe from Fine Cooking Magazine 

Tip: If your scallions are large and strong-flavored, slice them as thinly as you can and soak them in ice water for 10 to 15 minutes. Dry the scallions on paper towels before making the salad.

Serves four.

6 Tbs. soy sauce
3 Tbs. firmly packed dark brown sugar
1 tsp. finely grated fresh ginger
1 medium clove garlic, finely chopped
1 tsp. Asian sesame oil
4 6-oz. tuna steaks, 1 inch thick
1/8 tsp. ground cayenne
8 slender scallions, dark green parts only, trimmed and thinly sliced diagonally (about 3/4 cup)
1/4 cup fresh cilantro leaves
2 Tbs. rice vinegar

Make the teriyaki sauce:
Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in 1/2 tsp. of the sesame oil.

Broil the tuna:
Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Season the tuna on both sides with the cayenne and arrange on the broiler pan. Broil the tuna for 2 minutes, brush generously with the teriyaki sauce, and broil until the glaze sets, about 2 minutes longer.

Turn the tuna over with a spatula and broil for 2 minutes, brush generously with the teriyaki sauce, and broil until the tuna is pale pink in the center or to desired doneness (cut into a piece to check), about 2 minutes longer. Brush with any remaining teriyaki sauce.

Meanwhile, stir together the scallions, cilantro, vinegar, and the remaining 1/2 tsp. sesame oil. Transfer the tuna to serving plates, top with the scallion salad, and serve.

Tags: Asian, fish, fresh cilantro, fresh ginger, green onions, homemade teriyaki, scallion salad, scallions, Seafood, sesame oil, soy sauce, teriyaki, tuna, tuna steaks

This delicious sandwich is basically a fancy tuna melt. The addition of roasted red peppers, red onions and a little fresh lemon juice all piled inside a grilled Italian roll makes for an exciting variation on a lunch-time classic. The recipe calls for tuna packed in olive oil, a more flavorful variety than water-packed tuna.  

Since I didn’t have hot cherry peppers, I substituted a chopped pepperoncini pepper to the tuna mixture. Husband wolfed his sandwich down in no-time and heartily voiced his approval of the recipe. I will definitely be making these sandwiches again soon!!!

Grilled Swiss Cheese, Tuna and Red Pepper Sandwiches
-recipe from epicurious.com

Yield: Serves 2

1/4 cup minced drained bottled roasted red peppers
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
a pinch of ground cumin
a 6 1/2-ounce can tuna packed in oil, drained well
1 hard boiled large egg, minced
1 hot cherry pepper, seeded and minced
two 5-inch-long soft Italian rolls
1/2 small red onion, sliced thin
4 slices of Swiss cheese
2 tablespoons olive oil

In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.

Tags: hard-boiled egg, lemon juice, mayonnaise, red onion, roasted red peppers, soft Italian rolls, swiss cheese, tuna