Tuna is less forgiving than other fish, so be sure not to overcook it or it will be dry and tough.
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)
Green onions (optional)
How to Make It
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.
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
The Complete Step-by-Step Low Carb Cookbook
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