Tuna is a very easy fish to cook, very forgiving as it is a meaty fish. We most often eat tuna as sashimi, like the top photo. Usually just garnished with soy sauce and wasabi. If you can find wasabi salt you may like that too as a seasoning.
When we can not finish all of the tuna sashimi Shinji likes to marinate it. This day he made two marinades, one a typical teriyaki sauce of sake, mirin, soy sauce, and sugar (mix to taste but usually one part each of the sake, mirin, and soy sauce and then add sugar to your liking). The second marinade was of Korean spicy miso (kochujan) with some sake and sesame oil.
We simply grilled them until cooked through. Perfect with a bowl of rice or as a snack with some sake or shochu on the rocks.
