Tarawa Grilled Soy-Toddy Glazed Yellowfin Tuna – Authentic Kiribati Recipe
Micronesian atoll specialty glazing fresh tuna in sweet-savory caramelized palm nectar and ginger.
- Country of Origin
- 🇰🇮 Kiribati (Micronesia, Oceania)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Yellowfin tuna steaks, Charred cabbage wedges, Steamed rice, Kamaimai (palm toddy molasses or brown sugar), Soy sauce
Ingredients for Tarawa Grilled Soy-Toddy Glazed Yellowfin Tuna (4 Servings)
- 1.25 lbs (or 2.5 cups) yellowfin tuna steaks, prepped into bite-sized pieces
- 1.5 cups charred cabbage wedges, washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with kamaimai (palm toddy molasses or brown sugar)
- 1.5 tbsp traditional Kiribati seasoning (soy sauce, ginger, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together kamaimai (palm toddy molasses or brown sugar), soy sauce, ginger, garlic, cooking oil, and sea salt in a bowl to form a fragrant Kiribati marinade.
- Coat yellowfin tuna steaks and charred cabbage wedges thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear yellowfin tuna steaks and charred cabbage wedges for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with steamed rice, and serve immediately.