Diced Tuna Steaks

Diced Tuna Steaks

Tuna is good for sashimi, but cooking them through is delicious as well! You'll be thirsty for some drinks.

Ingredients: 2 servings

Lean tuna (Maguro, sashimi grade)
100 g
Yakiniku sauce
1 teaspoon
1 teaspoon
Soy sauce
1/2 teaspoon
to taste
Green onions or scallions
as needed


1. Dice tuna into 1 to 1.5 cm cubes. Combine yakiniku sauce, sake, and soy sauce to make the marinating sauce.
2. 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.
3. 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!
4. Make sure the tuna doesn't burn. When cooked thoroughly, pour in the leftover marinating sauce if any. Coat with sauce and stir-fry.
5. Transfer the freshly cooked tuna onto a plate and serve with mayonnaise and green onions. Done♪ Sprinkle some shichimi spice if you wish.
6. 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.