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Teriyaki Tuna Steaks Recipe

Photo by: Taste of Home

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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."

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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