Recipe - Teriyaki Tuna With Fresh Pineapple

One fourth cup Lowsodium soy sauce
3 tablespoon Honey
3 tablespoon Mirin, (sweet rice wine)
2 teaspoon Peeled minced gingerroot
One half teaspoon Hot sauce
1 Clove garlic, minced
1 small Ripe pineapple, peeled and
cored
6 Tuna steaks, (4ounce) (3/4
inch thick)
Vegetable cooking spray
Green onions, (optional)

Combine first 6 ingredients in a large baking dish. Cut pineapple
lengthwise into 6 spears. Add pineapple and tuna to dish, turning to coat.
Cover and marinate in refrigerator 30 minutes, turning every 10 minutes.
Remove tuna and pineapple from marinade, reserving marinade.

Coat grill rack with cooking spray, and place rack on grill over mediumhot
coals. Place tuna and pineapple on grill rack, and cook 4 minutes on each
side until tuna is mediumrare or desired degree of doneness, basting tuna
and pineapple occasionally with reserved marinade. Yield: 6 servings
(serving size: 3 ounces fish and 1 pineapple spear).

Per serving: 359 Calories; 9g Fat (23% calories from fat); 41g Protein; 27g
Carbohydrate; 65mg Cholesterol; 392mg Sodium

Serving Ideas : Garnish with green onions, if desired.

Recipe by: Cooking Light, June 1994, page 84

Posted to MCRecipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.