Teriyaki Tuna With Fresh Pineapple

Recipe Ingredients

1/4 cup	59ml	Low-sodium soy sauce
3 tablespoons	45ml	Honey
3 tablespoons	45ml	Mirin - (sweet rice wine)
2 teaspoons	10ml	Peeled minced gingerroot
1/2 teaspoon	2.5ml	Hot sauce
1		Garlic - minced
1		Ripe pineapple - peeled and cored (small)
6		Tuna steaks - (4-ounce)
		(3/4 inch thick)
		Vegetable cooking spray
		Green onions - (optional)

Recipe Instructions

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.

Source:
Cooking Light, June 1994, page 84

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