Low-Fat Teriyaki Grilled Tuna Steaks - cooking recipe

Ingredients

1/4 cup soy sauce
3 tablespoons brown sugar
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons sherry wine or 2 tablespoons chicken broth
2 tablespoons unsweetened pineapple juice
3 cloves garlic, minced
1 teaspoon ground ginger
1/8 teaspoon black pepper
4 tuna steaks (about 6 oz. each)

Preparation

In bowl, combine first 9 ingredients, and mix well.
Remove 1/3 c.
of mixture to small bowl for basting; cover and refrigerate.
Pour remaining marinade into large ziplock bag, add tuna.
Seal bag, and turn to coat steaks; refrigerate for at least 1 hour.
Coat grill rack with nonstick cooking spray.
Drain steaks 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.