INGREDIENTS
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup water
2 TBSP. reduced sodium soy sauce
2 1/2 tsp. packed brown sugar
2 tsp. cornstarch
2 tsp. toasted sesame oil
1/4 tsp. crushed red pepper
4 tuna fillets
1/2 tsp. black pepper
DIRECTIONS
For glaze, in small saucepan combine pineapple juice, water, soy sauce, brown sugar, cornstarch, sesame oil and red pepper.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 more minutes.
Preheat broiler.
Line baking sheet with foil; lightly coat with nonstick cooking spray.
Rinse tuna and pat dry.
Place fillets skin side down on prepared sheet.
Drizzle tuna with a few TBSP. of glaze; sprinkle with black pepper.
Broil 4 inches from heat for 10 to 12 minutes or until fish flakes easily with fork.
Drizzle with remaining glaze.
Serves 4.
