Weekend treat for summer nights 😊🌞

The tuna collar steak I ate at a restaurant had a lot of flavor.I wanted to make it at home using easy and convenient ingredients.This recipe yields just a little bit of the marinating sauce.If there isn't any leftover sauce in Step 4, don't worry because it will be marinated quite well.Try not to poke the tuna too much while it's grilling, since it might fall apart.The tuna used here is actually for sashimi, but with this recipe, I recommend you cook the fish through thoroughly! Of course, it's all up to you in the end! Recipe by Hawaiantomato

I bought some inexpensive tuna and made made a delicious steak that isn't dry or flaky!There's a lot of sauce, but it's great on rice! My kids love this, too They love it more than meat. Recipe by Chinagon

I created this recipe because I wanted to make something different using tuna and yamaimo yam.Lotus root is optional, but if you are using it, fry it until it becomes crispy. That adds a nice accent to the dish. If you decide not to use it, fry the garlic in Step 3 instead. Please don't cook the tuna too long. Cook it briefly until browned, and serve on a plate right away.The sauce will thicken in a short time, so please be careful not to burn it. Recipe by Shinsan

I made this when I bought a lot of cheap maguro (lean tuna). It's a delicious dish that goes really well with plain rice. Now it's a family favorite.This is sashimi grade lean tuna (maguro), so be careful not to cook them for too long. Just cook quickly until the surface is crispy. For 2 to 3 servings. Recipe by Makirin

A local specialty! Here's a recipe to make tuna steak.You can use any kind of tuna If you make this steak with fatty tuna or swordfish, the flavorful juices of the fish makes it so rich and tasty.Be careful not to overcook the tuna, as this will make it dry and tough. Recipe by Karun

simple, but good not to overpower something so delicate

I thought it was a shame to throw away leftover sashimi, so I for an easy way to eat it deliciously even the next day.It's delicious even after it gets cold, so it is good for a snack or a side dish!If the shiso leaves that came with your sashimi are clean, you can rinse thoroughly, stick the stems into some water, then, they'll still be fresh the next day! (If you're worried whether they'll be fresh and clean enough, I'd recommend not to use them.)Avoid blue-blacked fish, squid and octopus! Recipe by misareci

This uses a variation on Korean barbecue sauce.Mix the sauce, then cook the tuna. Recipe by Mayu dish

This is a dish for taking care of leftovers after making hand-rolled or ehoumaki sushi.I don't really have any tips besides the recommendation to let it sit overnight. If you add mirin and oil, it will keep for a few days. If you don't add oil, it'll become salty and watery over time. Recipe by RicoPing

I wanted to use the leftover sashimi tuna and turn it into something completely different. So, I came up with this quick and easy dish using mayonnaise with which I often make stir-fried dishes.You don't need any seasoning ingredients if you use mayonnaise. The egg contained within the mayonnaise improves the richness of the dish and it also simplifies things a bit! I used sliced tuna since it was inexpensive, but you can use any other cuts of tuna as well. Recipe by Pabuchan