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Ingredientes
- 1/4 c. Low-sodium soy sauce
- 3 Tbsp. Honey
- 3 Tbsp. Mirin, (sweet rice wine)
- 2 tsp Peeled chopped gingerroot
- 1/2 tsp Warm sauce
- 1 x Clove garlic, chopped
- 1 sm Ripe pineapple, peeled and cored
- 6 x Tuna steaks, (4-oz) (3/4 inch thick)
- Â Â Vegetable cooking spray
- Â Â Green onions, (optional)
Direcciones
- Combine first 6 ingredients in a large baking dish. Cut pineapple lengthwise into 6 spears. Add in pineapple and tuna to dish, turning to coat.
- Cover and marinate in refrigerator 30 min, turning every 10 min.
- Remove tuna and pineapple from marinade, reserving marinade.
- Coat grill rack with cooking spray, and place rack on grill over medium-warm coals. Place tuna and pineapple on grill rack, and cook 4 min on each side till tuna is medium-rare or possibly desired degree of doneness, basting tuna and pineapple occasionally with reserved marinade.
- Yield: 6 servings
- (serving size: 3 ounces fish and 1 pineapple spear).
- Serving Ideas : Garnish with green onions, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 6 servings | |
| Calories 54 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 600mg | 25% |
| Potassium 50mg | 1% |
| Total Carbs 11.34g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 9.7g | 6% |
| Protein 0.86g | 1% |
