Dice tuna into 1 to 1.5 cm cubes.
Combine yakiniku sauce, sake, and soy sauce to make the marinating sauce.
Soak the tuna diced in Step 1 in the marinating sauce and let it rest to absorb the flavors for about 30 minutes.
Roll it around for a few times while it's marinating.
Heat some vegetable oil (not listed) in a frying pan and grill tuna prepped in Step 2 over medium heat.
Don't throw away the leftover marinating sauce!
Make sure the tuna doesn't burn. When cooked thoroughly, pour in the leftover marinating sauce if any. Coat with sauce and stir-fry.
Transfer the freshly cooked tuna onto a plate and serve with mayonnaise and green onions. Done♪
Sprinkle some shichimi spice if you wish.
Just use inexpensive lean sashimi tuna. Blocks are fine; it doesn't need to be nicely cut!
The sinews won't bother you once it's cooked.
Story Behind this Recipe
The tuna collar steak I ate at a restaurant had a lot of flavor. I wanted to make it at home using easy and convenient ingredients.
This recipe yields just a little bit of the marinating sauce. If there isn't any leftover sauce in Step 4, don't worry because it will be marinated quite well. Try not to poke the tuna too much while it's grilling, since it might fall apart. The tuna used here is actually for sashimi, but with this recipe, I recommend you cook the fish through thoroughly! Of course, it's all up to you in the end!