Tuna: Grilled with Teriyaki Glaze

The grilled mango and red pepper flavor pairs so well with the grilled tuna.

I like to serve with my Sesame Snow Pea and Asparagus Rice (South Beach).

Ingredients

4 tuna steaks (5 oz. each) – Ahi is good

1 large (or 2 small) mango, peeled, cut into spears
1 large 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 reserved 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. Do not overcook or tuna will be dry.

Serve with your favorite rice dish.

NOTE:

You can also use an indoor grill to cook if weather doesn't permit for outdoor grilling