Grilled Tuna With Pineapple-Ginger Glaze

* Exported from MasterCook *

Grilled Tuna With Pineapple-Ginger Glaze

Recipe By : John Willoughby and Chris Schlesinger
Serving Size : 4 Preparation Time :0:00
Categories : Ginger Fish-Shells
Tuna Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.]

--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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