Grilled Tuna with Yakitori Sauce


Main Dish
Grilled Tuna with Yakitori Sauce

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    This five-ingredient yakitori sauce is the perfect Japanese seasoning to have in your repertoire. While it’s traditionally used on grilled chicken kabobs, you can use it at home for a variety of Asian-style creations! 

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    Servings and Ingredients

    Serves 2
    2 (5½- to 6-oz.) Fish Market yellowfin ahi tuna steaks, 1 in. thick
    2 green onions, for garnish
    ½ c. prepared instant dashi broth
    ½ c. sake
    ¼ c. mirin sweet cooking rice wine
    ¼ c. Hy-Vee granulated sugar
    6 tbsp. Hy-Vee soy sauce
    ½ tsp. kosher salt
    2 tsp. sesame seed, plus additional for garnish
    2 tsp. peanut oil, divided
    Cooked short grain white rice, such as sushi, Arborio or bomba; for serving

    Things To Grab

    • Medium nonstick skillet
    • Paper towels
    • Cast iron grill pan or griddle


    1. Remove tuna from the refrigerator 20 minutes before cooking. Meanwhile, for garnish, cut white portions of green onions into 3-in. pieces; cut pieces lengthwise in half. Diagonally slice green onion tops. Set green onion bottoms and tops aside.

    2. For sauce, stir together prepared dashi broth, sake, mirin, sugar and soy sauce in a medium nonstick skillet. Simmer over medium-low heat for 20 to 25 minutes or until mixture becomes syrup-like and is reduced by half, stirring occasionally. Remove from heat; cool slightly.

    3. Pat tuna dry with paper towels. Season with salt and 2 tsp. sesame seeds; drizzle with 1 tsp. peanut oil. Preheat a cast iron grill pan or griddle over high heat; brush grill pan with remaining 1 tsp. peanut oil.

    4. Place tuna in prepared grill pan. Cook for 8 to 10 minutes or until surface is lightly browned and center is light pink (145 degrees), turning halfway through. (For a cross-hatch pattern, rotate tuna steaks 90 degrees after 3 minutes of cooking on each side.) Remove tuna from grill pan; let rest for 5 minutes.

    5. Meanwhile, add green onion bottoms to grill pan. Cook for 2 to 3 minutes or until slightly charred, turning halfway through. Remove from pan.

    6. To serve, slice tuna across the grain into 1/2-in.-thick slices. Spoon rice into serving bowls. Arrange tuna on top; drizzle with sauce. Garnish with green onion bottoms and tops, and additional sesame seed, if desired.

    Nutrition facts


    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 75mg
    • Sodium: 4110mg
    • Total Carbohydrates: 54g
    • Protein: 47g

    Daily Values

    Iron 10%
    Calcium 4%
    Vitamin D 15%
    Potassium 20%