Meatless Grill

Tuna: Grilled with Teriyaki Glaze

Ingredients

  • 4 tuna steaks (5 oz. each) – Ahi is good
  • 1 large mango, peeled, cut into spears
  • 1 red bell pepper, quartered lengthwise
  • 1/4 c. light Kikkoman soy sauce
  • 3 Tbls. dry sherry or chicken broth
  • 1 Tbls. grated fresh ginger
  • 3 cloves minced garlic

Instructions

In a small bowl, combine the soy sauce, sherry or broth, ginger and garlic. Divide the marinade into 2 medium shallow bowls.

Place the tuna in one bowl (or zip lock bag) and the mango and bell pepper in the other. Turn the tuna, mango and red pepper to coat both sides. Cover and refrigerate for 15 minutes.

Coat a grill pan (or foil pan) with cooking spray. Preheat the grill.

Place the tuna, mango and bell pepper on the prepared pan. Discard the marinade from the tuna bowl.

Grill, basting occasionally with the marinade from the mango bowl, for 4 minutes per side, or until tuna is just opaque and the mango and bell pepper are heated through and glazed.

Serve with your favorite rice dish (ours is my Sesame Snow Peas and Asparagus rice).