Grilled tuna jaw with teriyaki glaze

Grilled tuna jaw with teriyaki glaze

By
From
Have You Eaten
Serves
4
Photographer
Billy Law

I stumbled across a massive tuna head in a styrofoam box at the fish market, ready to be thrown out. I asked the fishmonger whether I could buy the jaws to use for my cooking. He looked at me strangely and said, ‘Take the whole thing!’ Next thing I knew, I was driving home with a tuna head on the passenger seat.

Tuna jaw is one of the sweetest and most tender parts of the fish, so it is well worth the effort to hunt one down for this recipe. You’ll be surprised how much meat you get from one jaw.

Ingredients

Quantity Ingredient
2 x 500g fresh tuna jaws, (see note)
250ml teriyaki sauce
3 tablespoons light soy sauce
125ml mirin
1 teaspoon sesame oil
3 garlic cloves, crushed
5 cm piece ginger, grated
1 lemon, halved

Dipping sauce

Quantity Ingredient
1 tablespoon grated daikon
2 tablespoons light soy sauce
1 tablespoon mirin
1 teaspoon sesame oil

Method

  1. Wash the tuna jaws, remove any traces of blood and then pat dry with paper towel.
  2. Put the teriyaki sauce, soy sauce, mirin, sesame oil, garlic and ginger in a large mixing bowl. Rub the mixture into the tuna jaws, then cover and place in the refrigerator to marinate for 1 hour. Meanwhile, combine the ingredients for the dipping sauce.
  3. Heat up the barbecue grill to medium. Place the tuna jaws on the barbecue, close the lid, and cook for 8–10 minutes on each side, basting the jaws with the marinade from time to time. Transfer to a serving platter and squeeze over some lemon juice. Serve with the dipping sauce.

Note

  • Tuna jaw is part of the off-cut of a whole tuna head left after filleting. The tuna heads are hard to come by, but try your luck at your local fish markets; sometimes they might have a few tuna heads in the cool room and will let you have them. A word of warning though: the tuna head is massive and you do need to know how to break it down to save the jaws only. One tuna head will give you two tuna jaws.
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