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Teriyaki Tuna With Fresh Pineapple


Course : Tuna
Source:
Serves: 6
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Ingredients:


1/4 cup low-sodium soy sauce

3 tablespoons honey

3 tablespoons mirin -- (sweet rice wine)

2 teaspoons peeled minced gingerroot

1/2 teaspoon hot sauce

1 clove garlic -- minced

1 small ripe pineapple -- peeled and cored

6 medium tuna steaks -- (4-ounce) (3/4 inch thick)

1 spray vegetable cooking spray

1 bunch green onions -- (optional)
 

Preparation / Directions:


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.

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