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Yellowfin tuna is always delicious when grilled. This is great at a tailgate party, or at your Saturday afternoon summer barbecue. You can add a little cayenne pepper or minced fresh ginger to the marinade to give it a little extra kick.
Ingredients
- 1 cup teriyaki sauce
- ¾ cup olive oil
- 2 tablespoons minced garlic
- 1 teaspoon ground black pepper
- 4 (4 ounce) fillets yellowfin tuna
Directions
Step 1
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.
Step 2
Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
Step 3
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.
Note
Cooking times will vary depending on the thickness of the fillets and the heat of the grill. Check the doneness of the fish by making an incision with a knife and checking the color in the middle.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 551 | |
| % Daily Value * | |
| Total Fat42g | 53% |
| Saturated Fat6g | 30% |
| Cholesterol51mg | 17% |
| Sodium2803mg | 122% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber0g | 1% |
| Total Sugars10g | |
| Protein31g | |
| Vitamin C2mg | 12% |
| Calcium47mg | 4% |
| Iron3mg | 14% |
| Potassium682mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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