Recipe

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• 1/4 cup soy sauce
• 3 tbsp brown sugar
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 2 tbsp sherry wine or 2 tbsp chicken broth
• 2 tbsp unsweetened pineapple juice
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1/8 tsp black pepper
• 4 tuna steaks (about 6 oz. each)

• 1 In bowl, combine first 9 ingredients, and mix well.
• 2 Remove 1/3 c.
• 3 of mixture to small bowl for basting; cover and refrigerate.
• 4 Pour remaining marinade into large ziplock bag, add tuna.
• 5 Seal bag, and turn to coat steaks; refrigerate for at least 1 hour.
• 6 Coat grill rack with nonstick cooking spray.
• 7 Drain steaks and discard marinade.
• 8 Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade.