Teriyaki Tuna Steak

I'm so excited! Tomorrow night, I am officially MOVING INTO UCLA. I get to live in a dorm called Sunset Village! I have two roommates, named Marbella and Brittany. They already know each other, so I think I'm going to be the odd one out, but hopefully we'll all get to be great friends. Either way, first year of college is exciting, but I'm also a little bit nervous.

I hope that it isn't too hard to adjust to life at UCLA. I've already gotten over the devastation of not having a kitchen where I live, but since I'll be coming home occasionally, I can just cook when I get home. (Or maybe I'll smuggle in a slow cooker or something). Although I'm moving in tomorrow, I still haven't finished packing. This blog post is just… a way for me to procrastinate some more. Packing my entire wardrobe and everything into one suitcase makes me feel as if I'm going back to Taiwan again, for another one-month adventure away from home.

Aaah. My mood these past few days have been constantly fluctuating between excitement and dread. Since cooking calms my nerves, I decided to try my hand at this teriyaki tuna steak. Plus, earlier, my mom's neighborhood friend came over and dropped off 3 yellowtail filets, and I wanted to try my hand at cooking some fish. It turned out really well. Don't forget to use the oil, otherwise the tuna steak will turn out really dry (like mine did). Aren't you glad that I make these mistakes so that when you make the recipe, it comes out better than mine did? ^-^ But it helps me as well, because the next time I make Teriyaki Tuna Steaks, they'll be even more delicious than before!

Teriyaki Tuna Steak

  • 16 oz of raw tuna steak (I had 3 filets)
  • ¾ cup teriyaki sauce
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 small onion, sliced thinly

  1. Wash the tuna steaks and cut them to desired thinness. Pat dry and put into a plastic Ziploc bag.
  2. Pour the olive oil into the bag and shake it, distributing the oil so that it comes into contact with all sides of the tuna steaks.
  3. Using your palm, rub the desired amount of salt and pepper onto the tuna steaks (I don't use any, because I think the teriyaki sauce is already very flavorful). Let it sit like that for about 10 minutes.
  4. Pour the teriyaki sauce into the bag, and shake it so that the teriyaki sauce envelopes the tuna steaks. Marinate in the refrigerator for at least 30 minutes.
  5. In an oven (I used a convection oven), broil the tuna steaks on the highest rack for about 5-7 minutes. Be careful not to over-broil the tuna steaks, or else they will be extremely dry.*

    If you want to grill the tuna steaks, grill on a high fire for about 5-8 minutes, depending on how rare you want the steak to be.

  6. When the tuna steaks are done broiling/grilling, pour about 2 tbs of the pan drippings into a bowl. Add another 3 tbs of water to the pan drippings (don't add water if you like your onions rare).
  7. Heat a lightly oiled skillet on high heat, and then toss the thinly-sliced onions onto the pan. Sauté the onions for about 1 minute then add the pan dripping-water mixture onto the skillet. Sauté until the water has mostly evaporated (again, don't sauté it as much if you like your onions rare).

*Remember that even after removing something from the oven, it will continue to cook for about 3 minutes, depending on how hot/what it is.


  1. mmmmm

    i like the 'savory' tag. haha

  2. wow. it looks good and juicy.

  3. Hi Kelley! Thanks for your sweet comment! I really like your blog too, and congrats on starting college at UCLA! It's such a great school, and I was thisclose to going to UCLA, but decided to head to New York instead. There's a lot of great food in LA, so I look forward to reading about your gastronomical adventures in college. :)

  4. Kelley, you should smuggle in a rice cooker, a hot plate, and a couple pots and pans. With a rice cooker, you can make rice, soups, and breads. X3 I think these babies are almost as awesome as microwaves (You should totally smuggle in one of those too!). The hot plate is just nice because you can cook without a fire or gas...that might lead to its detection. :3

    Good luck Kelley!

  5. My goodness... I would have LOVED having you for a roommate in college!! You have got some mad baking skillz girl!