Japanese-style Marinated Tuna and Grilled Vegetables 165kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 21068
cooking time 30 minutes
comment Marinate sauce is soy sauce based, Japanese style sauce. Browned tuna and vegetables are a good match.
image Grilled tuna, which tends to be too dry, is delicious after being marinated in the light and refreshing sauce.
Tuna 160 g
Sake 1 tbsp
Kabocha squash, seeded 50 g
Carrot 40 g
Small green bell peppers 25 g
Oil 1 tsp
Dashi stock 1 cup
(A) Vinegar 1 and 1/2 tbsp
(A) Sake 1 tbsp
(A) Sugar 1 tbsp
(A) Soy sauce 1 tbsp

Cut the kabocha squash into 5-mm thick wedges (kushigata-giri) and slice the carrot into 5-mm thick rounds (wa-giri). Remove the cap and the seeds of the green bell peppers and quarter lengthwise. Cut the tuna into 2-cm wide strips and sprinkle with sake.

Bring the dashi stock and the (A) seasonings to a boil in a sauce pan. Heat half of the oil in a non-stick frying pan and sauté the carrot, kabocha squash, and green bell peppers until browned. In another frying pan, heat the remaining oil and grill both sides of the tuna strips.

Marinate half of the grilled tuna in the (2) ingredients with the vegetables. Place on a plate and add the remaining marinade.

technique Marinate the fish right after grilling.
  1. Cut the kabocha squash into 5-mm thick wedges (kushigata-giri) and slice the carrot into 5-mm thick rounds (wa-giri). Remove the cap and the seeds of the green bell peppers and quarter lengthwise. Cut the tuna into 2-cm wide strips and sprinkle with sake.
  2. Bring the dashi stock and the (A) seasonings to a boil in a sauce pan. Heat half of the oil in a non-stick frying pan and sauté the carrot, kabocha squash, and green bell peppers until browned. In another frying pan, heat the remaining oil and grill both sides of the tuna strips.
  3. Marinate half of the grilled tuna in the (2) ingredients with the vegetables. Place on a plate and add the remaining marinade.