INGREDIENTS
1/4 cup soy sauce
3 TBS brown sugar
3 TBS olive oil
2 TBS white wine vinegar
2 TBS sherry or chicken broth
2 TBS unsweetened pineapple juice
2 cloves garlic, minced
1 1/2 tsp ground ginger or 2 TBS minced fresh ginger root
4 tuna steaks (6 ounces each)
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 an hour.
Coat grill rack with nonstick cooking spray before starting grill.
Drain and discard marinade.
Grill tuna, uncovered, over medium heat for 5 to 6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade.
Serves 4
