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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe, says Michelle Dennis of Clarks Hill, Indiana. It took a little trial and error, but I was pleased with the results—these seasonings are a lovely complement to the tuna. Ingredients:
1/4 cup reduced-sodium soy sauce |
3 tablespoons brown sugar |
3 tablespoons olive oil |
2 tablespoons white vinegar |
2 tablespoons sherry or chicken broth |
2 tablespoons unsweetened pineapple juice |
2 garlic cloves, minced |
1-1/2 teaspoons ground ginger |
4 tuna steaks (6 ounces each) |
Directions:
1. In a small bowl, combine the first eight ingredients. 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.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade. Yield: 4 servings.
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