This glaze transforms a simple grilled collar into the centerpiece of a meal to gather around.

Use this glaze for any species of tuna, or try it with yellowtail, grouper, whole rockfish, or even opah. Collars from larger fish will take longer on the grill but also provide more food.

Chef Christina’s beautiful caramel glazed tuna collar is the star of our site’s home page in this video by Sam Wells of Chef Epic.

Watch more videos like this one over in our Video Gallery.

Ingredients

• 1 Tuna Collar

• 1 tablespoon salt

For the Glaze:

• 2 tablespoons water

• 1/2 cup sugar

• 1/4 cup water

• 1 teaspoon soy sauce

• Juice of 1 lime

• 1/2 teaspoon fish sauce

• Pinch of white pepper

• Pinch of salt 

How to Prepare

1. In the saucepan, combine the 2 tablespoons water and sugar. Stir until combined. Set over medium heat and cook until a light tea color is achieved. Avoid stirring as this mixture is cooking.

2. Once mixture is a light brown, turn off the heat, and stir in 1/4 cup water, soy sauce, lime juice, fish sauce, white pepper, and salt. Reserve to glaze the fish collar.

3. Salt collar evenly, especially on the skin side.

4. Heat grill to medium, around 400-425 degrees. Place collar skin side down onto grill and cook for 12-15 minutes, rotating the collar 180 degrees halfway thru after 6 minutes.

5. Flip the collar and cook for another 6-8 minutes. Flip back onto skin side and glaze with Vietnamese caramel. Cook for 1-2 more minutes, then plate up with cilantro and seasonal vegetables to garnish.