Teriyaki Tuna With Fresh Pineapple(Low-Fat)

• 1/4 c. low-sodium soy sauce
• 3 Tbsp. honey
• 3 Tbsp. mirin (sweet rice wine)
• 2 tsp. peeled, minced ginger root
• 1/2 tsp. hot sauce
• 1 clove garlic, minced
• 1 small ripe pineapple, peeled and cored
• 6 (4 oz.) tuna steaks (about 3/4-inch thick)
• vegetable cooking spray
• green onions (optional)

1. Combine first 6 ingredients in a large baking dish.
2. Cut pineapple lengthwise into 6 spears.
3. Add pineapple and tuna to dish, turning to coat.
4. Cover and marinate in refrigerator 30 minutes, turning every 10 minutes.
5. Remove tuna and pineapple from marinade, reserving marinade.
6. Coat grill rack with cooking spray and place rack on grill over medium-hot coals.
7. Place tuna and pineapple on grill rack and cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness, basting tuna and pineapple occasionally with reserved marinade.
8. Garnish with green onions, if desired.
9. Yield:
10. 6 servings (serving size:
11. 3 ounces fish and 1 pineapple spear).
12. Calories 249; fat 6.1 grams.

soy sauce, honey, mirin, ginger root, hot sauce, clove garlic, pineapple, tuna, vegetable cooking spray, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849563 (may not work)