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Teriyaki Tuna with Fresh Pineapple

1/4 c Low-sodium soy sauce
3 tb Honey
3 tb Mirin, (sweet rice wine)
2 ts Peeled minced gingerroot
1/2 ts Hot sauce
1 Clove garlic, minced
1 sm Ripe pineapple, peeled and cored
6 Tuna steaks, (4-ounce) (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 medium-hot coals. Place tuna and pineapple on grill rack, and cook 4 minutes on each side until tuna is medium-rare 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).

Serving Ideas : Garnish with green onions, if desired.




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