Teriyaki Tuna with Volcano Sauce That Will Wow Your Dinner Guests

Experience the thrill of Teriyaki Tuna with Volcano Sauce for a quick and flavorful dinner.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Teriyaki Tuna

1/2 cup Teriyaki Sauce homemade or store-bought
4 steaks Ahi Tuna sushi-grade
1/4 cup White Sesame Seeds or black sesame seeds
1/4 cup Black Sesame Seeds for visual appeal
2 tablespoons Vegetable Oil can substitute with canola or grapeseed oil

For the Volcano Sauce

1/2 cup Mayonnaise or Greek yogurt for lighter option
2 tablespoons Chili Garlic Sauce adjust according to spice preference
1/4 cup Sweetened Condensed Milk optional for lower-sugar version
1 tablespoon Sugar optional
2 tablespoons Scallions for garnish

Equipment

Food Processor
cast iron skillet
Shallow dish

Method

Preparation

Make Volcano Sauce: Blend mayonnaise, chili garlic sauce, sweetened condensed milk, and sugar in a food processor and adjust spice level. Set aside to let flavors meld.
Prepare Tuna: In a shallow dish, mix white and black sesame seeds. Dredge both sides of the ahi tuna steaks in the mixture.
Sear Tuna: Heat vegetable oil in a skillet over high heat. Sear tuna steaks for 2-3 minutes on each side for medium-rare.
Plating: Drizzle seared tuna with teriyaki sauce and garnish with scallions. Serve Volcano Sauce alongside.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Store leftover teriyaki tuna in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

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