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