Teriyaki tuna with fresh pineapple
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Low-sodium soy sauce |
| 3 | tablespoons | Honey |
| 3 | tablespoons | Mirin, (sweet rice wine) |
| 2 | teaspoons | Peeled minced gingerroot |
| ½ | teaspoon | Hot sauce |
| 1 | Clove garlic, minced | |
| 1 | small | Ripe pineapple, peeled and cored |
| 6 | Tuna steaks, (4-ounce) (3/4 inch thick) | |
| Vegetable cooking spray | ||
| Green onions, (optional) | ||
Directions
Combine first 6 ingredients in a large baking dish. Cut pineapple lengthwise into 6 spears. Add pineapple and tuna to dish, turning to coat.
Cover and marinate in refrigerator 30 minutes, turning every 10 minutes.
Remove tuna and pineapple from marinade, reserving marinade.
Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place tuna and pineapple on grill rack, and cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness, basting tuna and pineapple occasionally with reserved marinade. Yield: 6 servings (serving size: 3 ounces fish and 1 pineapple spear).
Per serving: 359 Calories; 9g Fat (23% calories from fat); 41g Protein; 27g Carbohydrate; 65mg Cholesterol; 392mg Sodium Serving Ideas : Garnish with green onions, if desired.
Recipe by: Cooking Light, June 1994, page 84 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.