Teriyaki Tuna Steaks Recipe

Teriyaki Tuna Steaks Recipe
Photo by: Taste of Home
Rating

100% would make again

"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."

This recipe is:

Healthy

Quick

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  • 4 Servings
  • Prep: 5 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons Crisco® Pure 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

  • 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.
  • Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. 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. Yield: 4 servings.

Nutritional Analysis: One serving equals 338 calories, 9 g fat (1 g saturated fat), 99 mg cholesterol, 484 mg sodium, 9 g carbohydrate, trace fiber, 52 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Teriyaki Tuna Steaks published in Light & Tasty April/May 2002, p42

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Reviews for Teriyaki Tuna Steaks (1)

Teriyaki Tuna Steaks Recipe

Teriyaki Tuna Steaks

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Reviewed on Oct. 04, 2009 by klong

These were really good!

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