Recipe courtesy of The Dolphin

Teriyaki Ahi

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  • Level: Intermediate
  • Total: 6 hr 25 min (includes marinating time)
  • Active: 15 min
  • Yield: 6 servings
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2 gallons Hawaiian shoyu, such as Aloha

2 pounds brown sugar 

2 pounds white sugar 

1/2 pound fresh ginger, sliced 

1 quart cooking sherry 

1 cup oil 

Handful rough-chop green onion 

3 garlic heads, cut in half horizontally

1 tablespoon ground white pepper 

Six 1/2-pound portions ahi tuna

Oil, for seasoning tuna

Salt and pepper


  1. Place shoyu, brown and white sugars, ginger, sherry, oil, green onions, garlic, white pepper and 3/4 gallon water in a large pot and bring to a rolling boil. Let cool, then strain out the solids so you are left with just teriyaki sauce. Place the ahi in a large bowl and cover with the teriyaki marinade (save remaining marinade for another use). Let marinade, refrigerated, 4 to 6 hours.
  2. Preheat a grill for cooking at medium-high heat. Oil tuna and sprinkle with salt and pepper, then grill to desired doneness, 2 1/2 minutes per side for medium-rare.
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