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Baked Tuna with teriyaki glaze | Recipe Renovator | Soy-free, gluten-free, low sodium

Baked tuna with teriyaki glaze | Soy-free

5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Dinner
Cuisine Japanese
Servings 4 servings

Ingredients
  

  • 16 ounces tuna fresh, yellowtail, or you can use salmon if you prefer
  • 1/4 cup rice wine vinegar
  • 2 tbsp maple syrup
  • 1 tbsp coconut aminos
  • 1/2 tbsp ginger (fresh) grated
  • 1 clove garlic large, minced or pressed

Instructions
 

  • Mix the marinade ingredients together. Marinate fish for 30 minutes or longer.
  • Preheat oven to 350F/180C/gas mark 4.
  • Spray or oil an oven-safe dish. Bake fish for 15 minutes, then check for doneness. Fish can be a little pink in the center, as tuna is fine served rare. Carry-over cooking will continue once you remove it from the oven, so don't overcook it.
  • Serve with additional coconut aminos and ginger if you like.