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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