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Grilled Tuna Teriyaki
Quick & Easy!
Marinating the tuna in soy sauce, rice wine, garlic, and ginger gives it a unique Asian flair. Grilling seals in the flavor.
PREPARATION TIME: 7 minutes plus marinating
COOKING TIME: 6 minutes
NUMBER OF SERVINGS: 4
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INGREDIENTS:
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice wine, dry sherry, or rice vinegar
1 large garlic clove, minced
1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
4 tuna steaks, 3/4 inch thick (6 ounces each)
1 tablespoon vegetable oil |
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DIRECTIONS:
1. Combine soy sauce, rice wine, garlic, and ginger in a shallow dish large enough to hold the tuna. Place tuna in the marinade and turn to coat; cover and refrigerate at least 30 minutes.
2. Heat broiler, setting oven rack 6 inches from heat. Discard marinade and pat tuna steaks dry with paper towels. Brush both sides of tuna with oil. Arrange on a broiler pan and broil 3 minutes on each side, until fish flakes easily when pierced with a fork.
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Nutrition Per Serving:
Per serving: Calories 225, fat 5 g, saturated fat 1 g, cholesterol 76 mg, sodium 304 mg, carbohydrate 1 g, fiber 0 g, protein 40 g.
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Tips:
Though broiling is called for in this recipe, you can also cook the tuna steaks on an outdoor grill or a well-seasoned stovetop grill.
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| From Live Longer Cookbook |
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