• 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)


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 to 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.

RecID 6658

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