Showcasing the Mediterranean diet and Asian diet  


Teriyaki tuna skewers



Teriyaki tuna skewers
Sticky, smoky, sweet and savory grilled tuna skewers basted with homemade Japanese teriyaki sauce.

6 wooden or bamboo skewers

1 tablespoon water
1½ teaspoons cornstarch (cornflour)
3 tablespoons Japanese soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1½ tablespoons superfine (caster) sugar
1 lb (500g) fresh tuna steaks—cut into bite-size pieces
2 teaspoons finely grated fresh ginger

1 scallion (spring onion) green parts only—thinly sliced on a diagonal

SOAK the skewers in a shallow dish of cold water for 10 minutes to prevent burning. MIX together the water and cornstarch in a small bowl until thoroughly combined. MIX together the soy sauce, mirin and sugar in a small saucepan, and bring to a boil over a high heat. STIR in the cornstarch mixture and cook until just thickened, stirring constantly. ALLOW the sauce to cool slightly in the fridge while you prepare the tuna skewers. THREAD 4 pieces of tuna onto each skewer. STIR the ginger into the cooled teriyaki sauce and brush the tuna skewers with ¾ of the sauce. MARINATE the skewers for 10-20 minutes (optional, but it does maximize flavor). COOK the skewers on a lightly oiled hot grill or grill pan for 8 minutes, turning and brushing regularly with the remaining sauce. SERVE garnished with the sliced scallion on top.

Variations: These skewers work equally well with salmon, chicken, shrimp or scallops.

  Mediterranean Tuna and Vegetable Skewers. Fresh tuna threaded onto skewers with cherry tomatoes, zucchini, red onion and green pepper, then marinated in a Mediterranean-style dressing and grilled until tender.

  Miso-Glazed Salmon with Soy-Lemon Spinach. Oven-roasted salmon coated in a savory-sweet miso and ginger marinade, served with spinach tossed with a lemon, soy and sesame dressing.

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