Grilling and BBQ
Grilled Teriyaki Tuna Steaks (South Beach Diet Phase 1)
These savory tuna steaks are marinated in a ginger-infused, sugar-free teriyaki sauce and grilled until perfectly tender. It is a lean, protein-packed meal that delivers bold Asian flavors without the added sugars or carbohydrates.
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 310 kcal
Method
In a small bowl, whisk together the tamari, rice vinegar, sesame oil, grated ginger, minced garlic, and monk fruit sweetener until the sweetener has dissolved.
Place the tuna steaks in a shallow glass dish or a resealable plastic bag. Pour the marinade over the tuna, ensuring all sides are coated. Marinate in the refrigerator for 15 to 30 minutes, turning once.
Preheat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the tuna from the marinade, letting the excess drip off. Place the steaks on the hot grill.
Grill for 2 to 3 minutes per side for medium-rare, or until your desired level of doneness is reached. Do not overcook, as tuna can become dry quickly.
Remove from heat and let the steaks rest for 2 minutes.
Garnish with sliced scallions and sesame seeds before serving.
Notes
Do not marinate the tuna for more than 30 minutes, as the acid in the vinegar will begin to 'cook' the delicate fish.
For the best texture, aim for a deep sear on the outside while keeping the center slightly pink.
If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger, though fresh provides a better zing.
Ensure your grill is very hot before adding the fish to get those professional-looking grill marks.
