Some species of tuna are better cooked than served as sashimi because they’re a bit stringy. Striped tuna, or skipjack, is one of those species. A couple of typical Japanese ingredients and a few minutes on the barbecue make all the difference.






Skill level

Average: 2.8 (65 votes)


  • 100 ml soy sauce
  • 50 ml sesame oil
  • 50 ml mirin
  • 2 tbsp yuzu juice (see Note) or lime juice
  • 4 skipjack tuna steaks, about 150 g each
  • 3 spring onions, finely chopped
  • 1 tsp toasted sesame seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 30 minutse

Resting time 5 minutes

Combine the soy sauce, sesame oil, mirin and yuzu juice in a wide shallow dish. Add the tuna steaks and turn to coat, then cover and stand for 30 minutes.

Meanwhile, preheat a barbecue flat-plate until smoking hot.

Using tongs, remove the tuna from the marinade and cook for 1-2 minutes on each side depending on the thickness of the steaks. Remove from the barbecue and allow to rest for 5 minutes. Serve sprinkled with the spring onion and sesame seeds.



• Yuzu is a Japanese citrus fruit. Yuzu juice is available from Japanese food shops.


This recipe is from Gourmet Farmer Afloat