Teriyaki Tuna with Fresh Pineapple

Oxmoor House
Tuna is less forgiving than other fish, so be sure not to overcook it or it will be dry and tough.
6 servings (serving size: 1 steak and 1 pineapple spear)


+ Add To Shopping List
1 small pineapple, peeled and cored
1/4 cup low-sodium soy sauce
3 tablespoons honey
3 tablespoons mirin (sweet rice wine)
2 teaspoons minced peeled fresh ginger
1/2 teaspoon hot sauce
1 garlic clove, minced
6 (6-ounce) tuna steaks (about 3/4 inch thick)
Cooking spray
Green onions (optional)


1. Cut pineapple lengthwise into 6 spears. Combine soy sauce and next 5 ingredients in a large zip-top plastic bag. Add pineapple and fish to bag; seal and marinate in refrigerator 30 minutes, turning bag once. Remove fish and pineapple from bag, reserving marinade.

2. Prepare grill.

3. Place fish and pineapple on grill rack coated with cooking spray; cover and grill 4 minutes on each side or until fish is medium-rare or desired degree of doneness, basting frequently with reserved marinade. Garnish with green onions, if desired.

carbo rating: 19

Created date

April 2008

Nutritional Information

Calories 326
Caloriesfromfat 0.0 %
Fat 9.1 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 40.3 g
Carbohydrate 20.7 g
Fiber 1.8 g
Cholesterol 65 mg
Iron 2.4 mg
Sodium 149 mg
Calcium 11 mg