Grilled Tuna With Pineapple-Ginger Glaze Recipe

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
 
 
 
 
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