TERIYAKI TUNA STEAKS

By BobD

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons brown sugar
• 3 tablespoons olive oil or canola oil
• 2 tablespoons white wine vinegar or cider vinegar
• 2 tablespoons sherry or chicken broth
• 2 tablespoons unsweetened pineapple juice
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground ginger or 2 tablespoons minced fresh gingerroot
• 4 tuna steaks (6 ounces each)

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

In a bowl, combine the first eight ingredients; mix well. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade.