Grilled Teriyaki Snow Tuna Steak with Sesame Spinach Salad

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant Japanese-inspired dish featuring tender snow tuna steaks marinated in sweet teriyaki glaze, paired with a refreshing sesame spinach salad. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs snow tuna steaks, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 steaks, about 6 oz each snow tuna steaks
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp brown sugar
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 6 cups baby spinach leaves
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• 1 tbsp vegetable oil

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, and 2 minced garlic cloves until sugar dissolves to make the teriyaki marinade.
2. Step 2: Place 4 snow tuna steaks in a shallow dish and pour the teriyaki marinade over them. Cover and refrigerate for 30 minutes to 1 hour.
3. Step 3: While the tuna marinates, toss 6 cups baby spinach leaves with 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp toasted sesame seeds, and 2 thinly sliced scallions in a large bowl; set aside.
4. Step 4: Heat 1 tbsp vegetable oil in a grill pan over medium-high heat until shimmering. Remove tuna steaks from marinade, letting excess drip off, then grill each steak 2-3 minutes per side for medium-rare, until nicely charred but still pink inside.
5. Step 5: Remove tuna from grill and let rest for 5 minutes. Serve steaks atop the sesame spinach salad, drizzling with any reserved marinade if desired.