Another great tuna dish that just shows how versatile tuna can be. I was supposed to cook tuna salpicao for my blogger friends last night but I didn’t realize I had ran out of Worcestershire sauce. Good thing I got some teriyaki sauce, one of the goodies I got as judge in the Tuna Festival Culinary Expo cooking competition so the tuna became teriyaki.

As for the dinner, I also cooked tuna burger steak, stir fried vegetables, and a pasta dish. The reason? A sofa-warming party for my newly bought rattan sala set. My guests were fellow bloggers here in Gensan – Sheng, Liezl, Avel, Ric, Marz, Sir Gilbert and Orman, raring to lounge in my new sofa as in previous gathering at home, they have to be content with sitting on a blanket. It was pleasant way to end the week.

tuna teriyaki Photo courtesy of Gandaeversomuch.com

Tuna Teriyaki

500 gram tuna meat (I used crazy cut slices)
1/2 cup plus 2tbsp teriyaki sauce
1 inch knob ginger, sliced thinly
pepper

Slice tuna into bite size pieces. Marinate in 1/2 cup teriyaki sauce, ginger and pepper for at least 15 minutes. Drain tuna and remove excess marinade by blotting with paper towel. Heat a tbsp of oil in a nonstick until smoking hot. Add the tuna and stir fry until tuna is cooked through and browned. Transfer to a serving plate. Heat again the pan and add the 2 tbsp teriyaki sauce. Let it  simmer till it’s bubbling and pour on the tuna meat.