Teriyaki Tuna Steaks

SUBMITTED BY: Michelle Dennis

"'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.'"

PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar
3 tablespoons olive or canola oil
2 tablespoons white wine vinegar or cider vinegar
2 tablespoons sherry or chicken broth
2 tablespoons unsweetened pineapple juice
2 garlic cloves, minced
1 1/2 teaspoons ground ginger
4 (6 ounce) tuna steaks

READ REVIEWS (8)

DIRECTIONS

In a bowl, combine the first eight ingredients; mix well. 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 nonstick cooking spray before starting the grill. Drain and discard marinade. 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.

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.

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REVIEWS

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Reviewed on Feb. 12, 2007 by wsujen

I loved this marinade! I didn't have any chicken broth so I just used a little extra olive oil, and I marinated it for about 1 1/2 hours. I also used dried ground garlic and ginger, and it was still delicious. I don't have a grill, so I broiled it at 500 degrees, about 8-10 minutes on each side, and I put a couple of pineaple slices on each piece of fish for the last minute. I'll definitely use this recipe again!

4 users found this review helpful

Reviewed on Dec. 25, 2007 by LINDA MCLEAN

This was part of our Christmas dinner and I didn't grill nor did I discard the marinade. I used cod, which I marinated for a couple of hours and then just popped the whole thing into the oven. SO DARN GOOD and thank you Michelle!

3 users found this review helpful

Reviewed on Mar. 10, 2008 by Kitty

This is a great recipe. I had never cooked tuna before when my girlfriend brought some home because they looked like a healthy idea. I broiled ours in the toaster oven for about 8 minutes per side, basting with the leftover marinade. I also broiled the pineapple for the entire time and its was a great complement to the flavor of the fish. We’re doing Weight Watchers and this was a nice sized 5 point serving of fish.

2 users found this review helpful

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