- Blot excess moisture from tuna with paper towel. Place in a shallow dish and cover with ½ cup of hoisin sauce. Use hands to coat tuna steaks. Cover and marinate for 30 minutes to 1 hour.
- Mix together rice vinegar, olive oil, Dijon mustard, honey, salt and pepper in a small bowl. Combine ingredients for salad in a bowl and toss with dressing. Refrigerate until serving.
- Preheat grill to medium-high heat and grease with cooking oil. Place tuna steaks on grill and cook for 6 minutes, turn and brush with remaining hoisin. Grill 5-6 minutes longer. It’s okay if the center is slightly pink. Serve tuna steaks hot, with salad and garnished with chopped cilantro.
Hoisin Glazed Tuna Steaks with Summer Salad
Yield
4
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
57 minutes
kikkoman products used:
ingredients
For Tuna:
4 tuna steaks, thawed completely if frozen
⅔ cup Kikkoman® Hoisin Sauce, divided
2 tablespoons fresh chopped cilantro
For Salad:
3 cups baby arugula
1 cup chopped snap peas
1 cup chopped radishes
1 cup halved cherry tomatoes
1 cup chopped cucumber
For Dressing:
2 tablespoons Kikkoman® Rice Vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1 tablespoon honey
Salt and pepper to taste
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
