Servings | 4 |
---|---|
Preparation Time | 2 Hours |
Cook Time | 15 Minutes |
Total Time | 2 Hours, 15 Minutes |
Difficulty | Easy |
Main Ingredient | Tuna |
Category | Seafood |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | Japanese; American; Fusion |
Cook Method | Grilling |
Diet |
1/4 cup soy sauce
3 tablespoons brown sugar
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons pineapple juice
3 cloves garlic, minced
1 teaspoon ground ginger
1/8 teaspoon black pepper
4 tuna steaks (about 6 ounces each)
Cooking spray
Combine the soy sauce, brown sugar, olive oil, vinegar, pineapple juice, minced garlic, ground ginger, and pepper in a medium mixing bowl. Take out 1/3 cup of this marinade and set aside. Pour the remainder into a large sealable plastic bag.
Place the tuna steaks into the plastic bag and seal it, making sure that each steak is thoroughly covered in the marinade. Refrigerate for at least one hour and occasionally flip the bag to ensure even coating.
Coat a grill rack with nonstick cooking spray. Drain the tuna, discarding the marinade, and grill over medium heat for 5-6 minutes. Flip onto the other side and grill for another 5-6 minutes or until flaky. Baste frequently with the reserved marinade.
Serve hot.
Calories: 364 cal
Total fat: 12g
Saturated fat: 2g
Cholesterol: 76mg
Sodium: 1,074mg
Carbohydrate: 14g
Fiber: 0g
Sugar: 4g
Protein: 42g