recipes3 min read
Yellowtail Teriyaki with Green Beans
2026-03-09
Rate this recipe
4 / 5 (2 ratings)
⏱️
Prep Time
10 min
🔥
Cook Time
15 min
🍽️
Servings
2
Ingredients
- ✓1/2 lb yellowtail tuna
- ✓1/2 lb green beans, strings removed and cut into 1–2 inch pieces
- ✓2 tbsp sesame oil
- ✓2 tbsp olive oil
- ✓2 tbsp green onions (green part only), chopped
- ✓1 cup brown shimeji mushrooms, sliced
- ✓1/4 tsp salt
- ✓2 tbsp mirin
- ✓1 tbsp soy sauce
- ✓1 tbsp flour (for dusting tuna, optional)
Instructions
- 1Remove tuna from fridge and lightly dust with flour. Let sit for 10 minutes.
- 2Heat sesame oil in a medium pan over medium-high heat. Add tuna and sear for 2 minutes per side.
- 3Lower heat and cut tuna into smaller pieces so it cooks through.
- 4Once almost done, add soy sauce and mirin. Stir to combine and heat through for about 2 minutes.
- 5Meanwhile, heat olive oil in a separate pan over medium-high heat. Add green onions and sauté for 2 minutes.
- 6Add green beans and sauté for 4 minutes, checking often so they don't overcook.
- 7Add shimeji mushrooms and cook for 2 more minutes. Season with salt.
- 8Plate tuna alongside the green bean and mushroom mixture. Serve immediately.
Recipe adapted from: Unknown
About This Recipe
A quick weeknight dinner that comes together in under 30 minutes. The teriyaki-style glaze of soy sauce and mirin gives the tuna a savory-sweet caramelized finish, while the sautéed green beans and earthy shimeji mushrooms make a simple, satisfying side.
Ingredient Notes
- Yellowtail tuna: A mild, buttery fish that holds up well to pan-searing; regular tuna works too
- Mirin: Japanese sweet rice wine — adds glaze and balances the saltiness of soy sauce
- Shimeji mushrooms: Small, clustered brown mushrooms with a nutty flavor; cremini can substitute
- Green onions (green part only): Low-FODMAP friendly; skip the white bulb if sensitive
- Flour dusting: Helps create a light crust; use rice flour for gluten-free
Cooking Tips
- Don't skip the rest: Letting the floured tuna sit 10 minutes helps the coating adhere
- Hot pan for searing: Make sure the oil is shimmering before adding the tuna
- Watch the green beans: They cook fast — taste after 4 minutes to catch them while still crisp
- Add soy sauce at the end: Adding it too early causes it to burn
Modifications
- Gluten-free: Use tamari instead of soy sauce and rice flour for dusting
- Different fish: Salmon or mahi-mahi work well with the same technique
- Add heat: A pinch of red pepper flakes or a drizzle of chili oil at the end
- Serve over rice: Pairs nicely with steamed jasmine or brown rice
#dinner#seafood#low-fodmap#gluten-free-option#high-protein#asian#seared#quick-meals#weeknight#tuna
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