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Teriyaki Tuna Steaks

Source: Taste of Home
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  4 Servings
1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar
3 tablespoons olive oil or canola oil
2 tablespoons white wine vinegar or cider vinegar
2 tablespoons sherry or chicken broth
2 tablespoons unsweetened pineapple juice
2 garlic cloves, minced
1 1/2 teaspoons ground ginger or 2 tablespoons minced fresh gingerroot
4 tuna steaks (6 ounces each)
Teriyaki Tuna Steaks Recipe at
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 1 hour.

Coat grill rack with nonstick cooking spray before starting the grill. Drain 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.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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