Grilled Tuna with Pineapple
by Editorial Staff
The tuna meat is tender and does not require a very sour marinade, just a little pineapple juice in the marinade to soften the steaks.
Servings: 4
Ingredients
- Tuna steaks – 4 pcs. (170 g each)
- Soy sauce – 1/4 cup
- Brown sugar – 3 tbsp
- Olive oil – 3 tbsp
- White wine vinegar – 2 tbsp
- Dry red wine or chicken broth – 2 tbsp
- Pineapple juice – 2 tablespoons l.
- Garlic (chopped) – 2 cloves
- Fresh ginger (chopped) – 2 tbsp
- Vegetable oil for grilling grill
Directions
- In a bowl, combine soy sauce, sugar, olive oil, vinegar, wine (broth), pineapple juice, garlic, and ginger.
- Take 1/3 cup from the total mass, cover, and refrigerate.
- Pour the rest of the marinade into a plastic bag with fasteners. Put the tuna steaks in the same bag, close the bag, and shake well. Put fish in the refrigerator for 1 hour.
- Switch on the grill to preheat to medium temperature, grease the wire rack with vegetable oil.
- Remove the tuna steaks from the bag with the marinade and put them on the grill, fry them uncovered for about 5-6 minutes on each side, periodically greasing them with the reserved marinade from the refrigerator.
- Serve the grilled tuna steaks with pineapple wedges and vegetables (optional).
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