Ingredients
1/4 cup reduced-sodium soy sauce3 tablespoons brown sugar3 tablespoons olive oil2 tablespoons white vinegar2 tablespoons sherry or chicken broth2 tablespoons unsweetened pineapple juice2 garlic cloves, minced1-1/2 teaspoons ground ginger4 tuna steaks (6 ounces each)
Preparation
In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.
