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

  1. In a bowl, combine soy sauce, sugar, olive oil, vinegar, wine (broth), pineapple juice, garlic, and ginger.
  2.  Take 1/3 cup from the total mass, cover, and refrigerate.
  3.  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.
  4.  Switch on the grill to preheat to medium temperature, grease the wire rack with vegetable oil.
  5.  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.
  6.  Serve the grilled tuna steaks with pineapple wedges and vegetables (optional).

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