Grilled Tuna

• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons sherry
• 2 tablespoons unsweetened pineapple juice
• 2 tablespoons minced fresh gingerroot
• 2 garlic cloves, minced
• 4 tuna steaks (6 ounces each)

1. In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

soy sauce, brown sugar, olive oil, white wine vinegar, sherry, pineapple juice, fresh gingerroot, garlic, tuna

Taken from www.tasteofhome.com/recipes/grilled-tuna/ (may not work)