Grilled Tuna Teriyaki Recipe
Ingredients
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice wine, dry sherry, or rice vinegar
1 large clove garlic, 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
Directions
1 In a shallow dish large enough to hold the tuna, com-1 bine the soy sauce, rice wine, garlic, and ginger.
Place the tuna in the marinade and turn to coat it; cover and refrigerate for at least 30 minutes.
2 Preheat the broiler, setting the rack 6 inches from the heat.
Discard the marinade and pat the tuna steaks dry with paper toweling, then brush both sides with the oil.
Arrange the tuna on a broiler pan and broil for 3 minutes on each side or until the fish flakes easily when tested with a fork.
Place the tuna in the marinade and turn to coat it; cover and refrigerate for at least 30 minutes.
2 Preheat the broiler, setting the rack 6 inches from the heat.
Discard the marinade and pat the tuna steaks dry with paper toweling, then brush both sides with the oil.
Arrange the tuna on a broiler pan and broil for 3 minutes on each side or until the fish flakes easily when tested with a fork.
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