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Teriyaki Tuna with Fresh Pineapple

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  4. carbo rating: 19

The Complete Step-by-Step Low Carb Cookbook