Grilled Tuna and Scallion Yakitori
Yakatori is traditionally meat on skewers, in a luscious sauce and grilled over charcoal. We love this simple yakitori sauce slathered on cubed fresh tuna steaks and skewered between traditional scallions. An easy and healthy meal that comes together in under an hour.
Ingredients:
Yakitori Sauce
- ½ cup soy sauce
- ½ cup mirin
- ½ cup sake
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2 teaspoons sugar
Tuna Skewers
- 1 pound fresh tuna cut steak, cut in 2 -inch pieces
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2 bunches scallions (about 8), trimmed and cut into 1 ½ -inch pieces (separate the white and light green parts) chop remaining bits for garnish
- Togarashi for serving
- Chopped scallions for serving
- Neutral cooking spray
Instructions:
- In a small saucepan, add soy sauce, mirin, sake, and sugar.
- Bring to a boil, then reduce to a simmer and continue simmering uncovered until reduced by half and slightly thick, 10 minutes. Divide and set aside to cool.
- Spray grill with neutral cooking spray. Preheat grill to high heat.
- Place 3 tuna, alternating with 2 scallions on the skewer. The scallions are perpendicular, so the width of the tuna and scallion is the same for even cooking.
- Baste the skewers all over with ½ of the yakitori sauce. Sear tuna on two sides, 1-2 minutes per side. Tuna will be charred on the outside and rare on the inside.
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Serve with reserved sauce, togarashi, and additional scallions.