Teriyaki-Grilled Tuna with Water Chestnuts
Teriyaki-Grilled Tuna with Water Chestnuts
| 1/4 | cup reduced sodium soy sauce |
| 2 | tablespoons rice-wine vinegar |
| 2 | tablespoons dry sherry |
| 6 | garlic cloves, minced |
| 1 | tablespoon minced peeled fresh ginger |
| 2 | teaspoons honey |
| 1/4 | teaspoon freshly ground pepper |
| 1 | (8 ounce) can whole water chestnuts, drained |
| 1ΒΌ | pounds tuna steaks, cut into 4 pieces |
Preheat the grill. If you are using wooden skewers, soak in water 30 minutes. In a small bowl, combine the soy sauce, vinegar, sherry, garlic, ginger, honey, and pepper.
Thread the water chestnuts onto 4 (6 inch) metal or wooden skewers, spacing 1/8 inch apart; brush twice with the marinade. Grill, turning and brushing with the marinade occasionally, until heated through, 6-8 minutes.
Brush the tuna with the marinade. Grill brushing constantly with remaining marinade, until just opaque in the center, about 5 minutes on each side. Serve, with the water chestnuts on the side.
Makes 4 Servings
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