Ingredients
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1/4 cup soy sauce
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3 tablespoons brown sugar
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3 tablespoons olive oil
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2 tablespoons white wine vinegar
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2 tablespoons sherry wine or 2 tablespoons chicken broth
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2 tablespoons unsweetened pineapple juice
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3 cloves garlic, minced
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1 teaspoon ground ginger
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1/8 teaspoon black pepper
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4 tuna steaks (about 6 oz. each)
Instructions
- In bowl, combine first 9 ingredients, and mix well.
- Remove 1/3 c.
- of mixture to small bowl for basting; cover and refrigerate.
- Pour remaining marinade into large ziplock bag, add tuna.
- Seal bag, and turn to coat steaks; refrigerate for at least 1 hour.
- Coat grill rack with nonstick cooking spray.
- Drain steaks 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.