Grilled Tuna with Pineapple-Ginger Glaze
Yield
4 ServingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
ginger
minced |
|
| 1 | cup |
pineapple juice
|
|
| ½ | cup |
white vinegar
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
brown sugar
|
*
|
| ½ | cup |
ketchup
|
|
| ¼ | cup |
lime juice
from two limes |
|
| ¼ | cup |
cilantro
finely chopped |
|
| 1 | tablespoon |
white pepper
freshly ground or black |
|
| 2 | pounds |
tuna steaks
cut into portions |
|
| 1 | x |
salt and black pepper
freshly cracked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
ginger
minced |
|
| 237 | ml |
pineapple juice
|
|
| 118 | ml |
white vinegar
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
brown sugar
|
*
|
| 118 | ml |
ketchup
|
|
| 59 | ml |
lime juice
from two limes |
|
| 59 | ml |
cilantro
finely chopped |
|
| 15 | ml |
white pepper
freshly ground or black |
|
| 907.2 | g |
tuna steaks
cut into portions |
|
| 1 | x |
salt and black pepper
freshly cracked |
*
|
Directions
In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat.
Reduce heat to low.
And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.
Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.)
During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.
Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately.
Serves 4.
