This delicious combination of flavors features tender grilled tuna steak, perfectly steamed asparagus with teriyaki glaze, and grill-marked potatoes for a satisfying meal.
Preparation Time
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
Ingredients (for four people)
- 4 tuna steaks (about 6 oz each)
- 1 lb asparagus, trimmed
- 8 baby potatoes or 4 medium-sized potatoes, sliced
- 1/4 cup teriyaki sauce (60 ml)
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon soy sauce (15 ml)
- 2 tablespoons sesame seeds (optional) (30 ml)
- Salt and black pepper to taste
- 1 lemon, cut into wedges
- 12 fresh cherry tomatoes, halved
- Fresh herbs (parsley or arugula) for garnish
Note: 1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Grill the Potatoes
- If using baby potatoes, leave them whole; slice them into thick rounds for larger potatoes.
- Preheat your grill to medium-high. Drizzle the potatoes with olive oil and season with salt and pepper.
- Grill the potatoes until they develop grill marks and are fork-tender, about 10-12 minutes per side. Remove and set aside.
Step 2: Steam the Asparagus
- While the potatoes are grilling, steam the asparagus for about 3-5 minutes until tender but still crisp.
- Once steamed, drizzle with teriyaki sauce and toss lightly to coat.
Step 3: Grill the Tuna Steaks
- Brush the tuna steaks with olive oil and soy sauce, seasoning with salt and pepper.
- Grill the tuna steaks for 3-4 minutes per side, depending on your preferred doneness. You want nice grill marks on the steaks, and the inside should be slightly pink for a perfectly cooked tuna.
Principles of Grilling a Fish: A Complete Guide
Step 4: Serve
- Arrange the grilled tuna steak alongside the grill-marked potatoes and teriyaki-glazed asparagus on each plate.
- Garnish with fresh cherry tomato halves and a lemon wedge. For a touch of green decoration, add fresh herbs such as parsley or arugula.
- Sprinkle with sesame seeds over the tuna for extra flavor and texture.
Tips and Tricks
- Aim for a rare to medium-rare inside perfectly cooked tuna to keep the steak tender and moist.
- If you prefer a more robust teriyaki flavor, you can baste the tuna steaks with extra teriyaki sauce while grilling.
- Use a grilling basket for more miniature vegetables like asparagus to prevent them from falling through the grill grates.
Serving Suggestions
- Serve with a side of crusty bread to soak up the teriyaki sauce.
- Add a light green salad with a lemon vinaigrette for an extra burst of freshness.
Wine Pairing
Pair this dish with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the fresh flavors of the tuna and vegetables. For a local option, a Bulgarian white wine like a Misket or a Sauvignon Blanc would enhance the dish’s lightness and freshness.
Nutritional Information (Per Serving)
- Calories: 400 kcal
- Protein: 38g
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 7g
- Sodium: 900 mg
Storage Suggestions
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a pan or oven to avoid overcooking the tuna.
About the Grilled Tuna Steak with Steamed Asparagus
This grilled tuna steak with steamed asparagus and grill-marked potatoes offers a perfect balance of textures and flavors, from the tender fish to the crispy potatoes and fresh, juicy tomatoes. The teriyaki glaze adds sweetness, making this a satisfying and well-rounded meal.
Cultural Context
Grilled tuna steaks are a popular choice in Mediterranean and Asian cuisines, known for their light, healthy, and flavorful properties. Incorporating a Japanese-inspired teriyaki glaze gives this dish an international fusion touch while maintaining the simplicity and balance of traditional grilled seafood dishes.
