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Teriyaki Tuna Steaks Recipe

Photo by: Taste of Home

Original Romance: "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: 10 min.

Ingredients

1/4 cup soy sauce
3 tablespoons brown sugar
3 tablespoons Crisco® Pure Olive Oil
2 tablespoons white wine vinegar
2 tablespoons sherry
2 tablespoons unsweetened pineapple juice
2 tablespoons minced fresh gingerroot
2 garlic cloves, minced
4 tuna steaks (6 ounces each)

Directions

In a 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.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill tuna, covered, over medium heat for 4-5 minutes on each side or until fish flakes with a fork, basting frequently with reserved marinade. Yield: 4 servings.

Teriyaki Tuna Steaks published in Backyard Living March/April 2006, p58

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