Ingredients
1/4 cup soy sauce3 tablespoons brown sugar3 tablespoons olive oil2 tablespoons white wine vinegar2 tablespoons sherry2 tablespoons unsweetened pineapple juice2 tablespoons minced fresh gingerroot2 garlic cloves, minced4 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 for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.
