Mark Grande's Grilled Tuna With Wasabi Sauce 8.000

Mark Finkenstaedt

Oct 31, 2007

David Buddemeyer coordinates a Ravens tailgate once a year for his high school buddies. For the game, Baltimore Ravens fan Mark Grande picked up big-eye tuna from Frank's Seafood in Jessup and cut it into thick steaks. He marinated them for a few hours in teriyaki sauce, then packed the tuna in resealable plastic food storage bags for the trip to his tailgate spot.

He served the grilled tuna to his pals with a sauce made by his business partner's daughter, 15-year-old Michele Klima, of Howard County.

Servings: 8
  • For the tuna
  • 1 5-pound piece big-eye tuna fillet
  • 1 bottle (21 ounces) store-bought teriyaki sauce, preferably Soy Vay Veri Veri Teriyaki
  • Black and/or white sesame seeds (optional)
  • For the wasabi sauce
  • 2 1/2 tablespoons mayonnaise
  • 3/4 to 1 1/2 tablespoons wasabi paste
  • 1/2 tablespoon low-sodium soy sauce
  • 2 dashes oyster sauce
  • 1/4 teaspoon Worcestershire sauce
  • Dash garlic powder
  • Low-sodium chicken broth (optional)


For the tuna: Cut the fillet into 1 1/4-inch-thick steaks. Place the steaks in several large resealable plastic food storage bags and add teriyaki sauce to each one. Seal and massage through the bags to coat evenly. Refrigerate for at least 2 hours and up to 1 day.

Meanwhile, make the sauce: In a medium container with a lid, combine the mayonnaise, wasabi paste to taste, soy sauce, oyster sauce, Worcestershire sauce and garlic powder, stirring to mix well. If the mixture seems too thick, add a few tablespoons of chicken broth. Cover and refrigerate until ready to serve.

When ready to cook, prepare the grill: If using a gas grill, heat it to medium-high. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

Shake any excess marinade from the tuna steaks and place them on the grill. Sprinkle them with sesame seeds, if using. Cook for 2 to 4 minutes, then turn over and cook for 2 to 4 minutes, depending on the desired degree of doneness. Serve hot, with the sauce on the side.

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Recipe Source

From Mark Grande of Sherwood Forest.

Tested by Bonnie S. Benwick.

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