Take your salmon fillet and cut it into 4 equal-sized portions.
In a deep bowl, mix the soy sauce, sake, ginger, and sugar to make the Teriyaki sauce.
Marinate the tuna in the sauce for at least 20 minutes in the refrigerator.
In a large skillet, heat the oil and place the tuna fillets until sealed.
If you want to make the recipe lighter, you can grill the fillets and cook the sauce separately.
Remove the tuna from the skillet and add the leftover Teriyaki sauce from the marinade. Bring the sauce to a boil and return the tuna fillets, cooking for 1 more minute.
To serve, place the fillets on a platter, add the remaining sauce on top, and garnish with the julienned bell pepper and the lemon cut into 4 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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