Grilled Teriyaki Snow Tuna Steak with Sesame Spinach Salad
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 cloves garlic cloves, minced
- 6 cups baby spinach leaves
- 2 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame seeds
- 2 scallions scallions, thinly sliced
- 1 tbsp vegetable oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Grilled Teriyaki Snow Tuna Steak with Sesame Spinach Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Teriyaki Snow Tuna Steak with Sesame Spinach Salad?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Grilled Teriyaki Snow Tuna Steak with Sesame Spinach Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Teriyaki Snow Tuna Steak with Sesame Spinach Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Teriyaki Snow Tuna Steak with Sesame Spinach Salad?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
