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How To make Grilled Tuna with Pineapple Ginger Glaze
1 tablespoon minced ginger
1 cup pineapple juice
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup tomato ketchup
1/4 cup lime juice
from two limes -- approximately 1/4 cup finely chopped cilantro
1 tablespoon freshly ground white pepper; or black
2 pounds tuna steaks, cut into portions
or four 8-oz steaks
1.5inches thick salt and freshly cracked black pepper
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. [per serving: 390 calories, 2 grams fat, 100 milligrams cholesterol, 1,475 milligrams sodium.]
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Released by New York Times News Service, reprinted in Riverside Press-Enterprise, Aug 30, 1998 (Sun) MasterCook from kitpath@earthlink.net
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Betty's Tangy Grilled Tuna Steak
Betty demonstrates (with her husband Rick's help) how to make Tangy Grilled Tuna Steak. This is great grilled on an outdoor grill, but you may also grill it on an electric kitchen grill.
Tangy Grilled Tuna Steak
(Makes 4 steaks.)
½ cup mayonnaise
1 tablespoon lime juice
¼ to ½ teaspoon ground red pepper (1/2 teaspoon makes it very hot!)
½ teaspoon ground cumin
1 clove garlic, minced
(4) ¾-inch thick tuna steaks
In a small mixing bowl, combine ½ cup mayonnaise, 1 tablespoon lime juice, ¼ to ½ teaspoon ground red pepper, ½ teaspoon ground cumin, and 1 clove minced garlic. Mix well. Spread mixture on both sides and edges of the tuna steaks. Grill the tuna, covered, at 300 to 350 degrees, about 3 to 4 minutes on each side, or until fish flakes easily with a fork. You may grill your tuna steaks at a higher temperature, and just sear them on both sides, leaving the center pink, but Rick and I like them cooked all the way through. Enjoy!!! --Betty
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Hawaii Grilled Tuna Steaks with Pineapple Sauce - Savory
Tuna and pineapple are a match made in Hawaiian heaven. This dish is full of tropical summer flavor and perfect for backyard barbecues.
Ingredients:
3 tbsp low-sodium soy sauce
1 tbsp olive oil
2 cups orange juice
1 tbsp paprika
1 red onion
2 (12 oz) pkgs sushi grade tuna steaks
1 red bell pepper
1 (10 oz) pkg fresh pineapple chunks
1 jalapeño
2 tbsp honey
In a large plastic container with a lid, whisk together soy sauce, olive oil, 1 cup orange juice, and paprika.
Halve the onion and slice half into thin strips. Add the slices to the container. Finely dice the remaining onion half and set aside.
Put lid on the container and shake to emulsify the sauce. Add tuna and gently shake to coat. Set tuna and marinade in the refrigerator for 5 min.
Meanwhile, chop the bell pepper and pineapple into small pieces and set in a saucepan with the diced onion.
Halve the jalapeño, discard the seeds, and chop into small pieces. Add to the pan along with the honey and remaining orange juice.
Set grill to medium-high heat. Set saucepan on the grill, close the grill lid. Cook for 10–15 min. until slightly thickened, stir occasionally.
10 min. of cooking the sauce, remove tuna steaks from marinade. Grill for 5 min. or until grill marks form, flipping halfway.
Serve tuna steaks with pineapple sauce.
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