Roy’s Seared Soy-Marinated Ahi
A perfect balance of bold flavors and fresh ingredients, this soy-marinated ahi with Maui onion-fennel salad is a signature dish by Chef Roy Yamaguchi.
Servings
4
Ready In:
30 min
Calories:
375/serving
Good For:
Lunch, Dinner
About this Recipe
Experience the bold flavors of Chef Roy Yamaguchi’s signature dish—Seared Soy-Marinated Ahi paired with a refreshing Maui Onion-Fennel Salad. The rich, umami depth of teriyaki-marinated ahi tuna meets the crisp textures of fennel, radicchio, and Belgian endive, while juicy orange segments add a sweet contrast. Light, elegant, and packed with flavor, this dish is perfect for a special lunch or dinner.
- 2 (8-ounce) ahi tuna steaks
-
1 cup homemade or store-bought teriyaki sauce
-
1 large fennel bulb, trimmed and thinly sliced (1 cup)
-
½ cup Maui onion (or sweet white onion), thinly sliced
-
2 navel oranges, peeled and sectioned
-
½ cup radicchio, shredded
-
1 head Belgian endive, thinly sliced
-
2 tbsp olive oil
-
1 tbsp fresh lemon juice
-
Salt and ground black pepper, to taste
Step 1
Marinate the Ahi Tuna – Begin by pouring the teriyaki sauce into a shallow bowl and adding the ahi tuna steaks, ensuring they are well coated. Let them marinate in the refrigerator for 10 to 15 minutes, flipping them once or twice to absorb the flavors evenly.
Step 2
Prepare the Salad – While the tuna marinates, prepare the salad by combining thinly sliced fennel, Maui onion, orange segments, shredded radicchio, and Belgian endive in a large bowl. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and black pepper, then set the dressing aside until ready to serve.
Step 3
Grill the Ahi Tuna – Preheat a charcoal or gas grill to medium-high heat (450°F). Remove the tuna from the marinade and let any excess liquid drip off. Grill the ahi for about 1 ½ minutes per side for a perfect medium-rare sear, or adjust the cooking time to your preferred doneness. Once cooked, transfer the tuna to a cutting board and let it rest for a minute before slicing it into thin pieces.
Step 4
Dress the Salad – Drizzle the lemon-olive oil dressing over the prepared salad ingredients and toss everything together until evenly coated. This step enhances the flavors and balances the sweetness of the oranges with the crisp freshness of the fennel and greens.
Step 5
Assemble and Serve – Divide the salad evenly among four plates, arranging a portion in the center of each. Place the sliced ahi tuna on top of the salad for a beautiful presentation. Serve immediately and enjoy this fresh, flavorful dish as a light yet satisfying lunch or dinner.
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