Korean Yellowfin Tuna

This Korean Yellowfin Tuna will knock your socks off. When I think of tuna, I think of sushi/poke, tuna salad, or a wasabi crusted one from a fancy restaurant. Now these are all delicious, but I wanted something new. I wanted something that everyone would like. Some people don’t like raw fish, which scraps sushi and poke. Some people don’t like tuna salad because of the consistency. And some people don’t like the bold flavor of wasabi. So *poof*… I made a recipe that the whole table will love. 

This recipe is equal parts flavorful and delicious. The times can easily be adjusted to cook the fish to be more rare or well done. This recipe is really fool proof. And if your little one’s don’t like broccoli, use something they do like. This is one of the easiest recipes I have that even your pickiest eater will love.

Tuna is a flaky mild fish. Combined with gochujang and the other flavors it takes on a profile that is so delicious it will leave you craving more!  

My little family of two had a ton of leftovers as well. Comeback soon for a good leftover recipe using this yummy fish!

Korean Yellowfin Tuna

This Korean Yellowfin Tuna is so flavorful and delicious!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dinner, Fish
Cuisine: American, Asian, Korean
Keyword: American, Asian, Fish, Korean, Tuna, Yellowfin
Servings: 6 people
Author: Sophie May



  • 1 lb yellowfin tuna Cut into small portion sized steaks
  • 1 shallot sliced


  • 1/2 T minced garlic
  • 2 T brown sugar
  • 3 tsps sesame seeds
  • 1.5 T low sodium soy sauce
  • 2 T gochujang
  • 1 T sesame oil
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp red pepper flakes
  • salt to taste
  • pepper to taste

Veggie Side

  • 2-3 C any veggies you have I use broccoli, carrots, snap peas, etc. They can be fresh or frozen
  • 2 T sesame oil
  • 1 T low sodium soy sauce
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste

Serve with

  • cooked rice I cook mine with an extra tsp rice vinegar and tsp sesame oil
  • green onions chopped
  • sesame seeds


  • Adjust racks in your oven so one is in the middle and one is near broilers (top).
  • Heat oven to 375°F.
  • In a gallon bag, combine all of the sauce ingredients until well mixed. Add tuna and shallot and shake in the bag (MAKE SURE IT IS SEALED). Once the fish is well coated, set aside and let it marinate while your veggies cook.
  • On a foil lined baking sheet, toss your veggies with oil, soy sauce, garlic powder, salt, and pepper.
  • Cook for 15-25 minutes on middle shelf. If you like your tuna more raw, cook your veggies longer to ensure they get nice and crispy.
  • Once the veggies are nice and tender (more crisp if cooking tuna for less time), remove the pan and toss the veggies. Make space for the fish fillets and place them flat on the tray. Coat the tops with remaining marinade and sliced shallots.
  • Bake for 10-20 minutes. Check periodically to ensure you do not over cook the tuna. I like mine more medium versus my husband. I remove his steaks before mine.
  • To get a nice blackened crisp, set oven to HI broil and cook for 2-3 minutes. This will give your veggies a nice crisp and the outside of your tuna a nice texture.
  • Serve with rice, green onions and extra sesame seeds if desired! ENJOY!

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