Teriyaki Tuna Steaks with Fried Rice and Noodles
Pan-seared tuna steaks glazed with tangy-sweet teriyaki, ginger, and rice vinegar, served over a quick stir-fried noodle and rice base with carrots and green onions. The fish cooks to medium-rare with a caramelized exterior while the sauce reduces into a glossy coating. Perfect for weeknight dinners when you want restaurant-quality seafood without fuss. This version balances delicate fish with bold Asian flavors and textural contrast from crispy-edged noodles.
Ingredients
- 4 ounce uncooked thin rice noodles, broken in half
- 1 ½ pound tuna steaks, 3/4-inch thick, marlin or halibut acceptable
- 1 teaspoon salt, for seasoning
- ½ teaspoon pepper, for seasoning
- 1 tablespoon butter, Land O Lakes or similarghee1:1dairy-freeFull guide →
- 1 tablespoon sesame oil or vegetable oil
- 2 teaspoon fresh garlic, finely chopped
- ⅓ cup rice vinegar or white vinegar
- ⅓ cup teriyaki saucesoy sauce + brown sugar + mirin0.33cup sauceFull guide →
- 1 teaspoon fresh ginger root, finely chopped
- ¼ cup green onions, sliced
- 1 medium carrot, peeled and shredded
- 2 cup cooked rice
Instructions
- 1
Cook noodles according to package directions and drain.
- 2
Season tuna steaks with salt and pepper on both sides.
- 3
Heat butter and oil in a 10-inch skillet over medium heat; add garlic.
- 4
Place tuna steaks in skillet and cook, turning once, until browned on both sides.
- 5
Stir vinegar, teriyaki sauce, and ginger into the skillet around the tuna.
- 6
Reduce heat to medium-low and cook until internal temperature reaches 145°F and fish flakes easily.
- 7
Transfer tuna to a warm plate using a spatula.
- 8
Add green onions and carrot to the sauce remaining in the skillet; cook briefly.
- 9
Stir in cooked noodles and rice; increase heat to medium-high.
- 10
Cook, stirring constantly, until heated through.
- 11
Serve tuna steaks on top of the noodle and rice mixture.
Tips
Do not overcook tuna; use an instant-read thermometer to hit 145°F for medium-rare with a slight pink center.
Break noodles before cooking to reduce length and make them easier to stir-fry and serve.
Reserve cooked rice at room temperature before stir-frying to prevent clumping and ensure even heating.
Good to Know
Refrigerate cooked dish in an airtight container for up to 2 days. Tuna is best eaten fresh; reheating may dry it out.
Prepare noodles and rice up to 4 hours ahead and store separately. Cook tuna steaks fresh when ready to serve.
Serve immediately while tuna is warm and noodles retain texture. Pair with steamed broccoli or a cucumber salad for balance.
Common Mistakes
Cook tuna past 145°F to avoid dry, flaky fish that loses its delicate texture
Use cold rice to avoid clumping during stir-fry; day-old rice works best
Do not crowd the skillet when searing tuna or it will steam instead of brown
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I substitute the fish?
Yes. The recipe lists marlin and halibut as options. Use firm white fish steaks of similar thickness and adjust cooking time by 1-2 minutes if thinner. Avoid delicate fish like sole.
What if I don't have sesame oil?
Vegetable, peanut, or canola oil work fine. Sesame oil adds nutty flavor but is not essential. Use the same amount as listed.
How long can I keep leftovers?
Store in the refrigerator for up to 2 days in an airtight container. Tuna quality declines with reheating; noodles and rice keep better than fish.