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Teriyaki Tuna Steaks

Teriyaki Tuna Steaks
"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."
4 ServingsPrep: 5 min. + marinating Grill: 15 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons 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. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill tuna,
  • uncovered, over medium heat or broil 4 in. from the heat for 5-6
  • minutes on each side for medium-rare or until slightly pink in the
  • center, basting frequently with reserved marinade. Yield: 4
  • servings.
Nutrition Facts: One serving equals 338 calories, 9 g fat (1 g saturated fat), 99 mg cholesterol, 484 mg sodium,
© Taste of Home 2013

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Teriyaki Tuna Steaks (continued)

Nutrition Facts: 9 g carbohydrate, trace fiber, 52 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013