Teriyaki Tuna Steaks
1/4 cup reduced-sodium soy sauce
3 Tbsps brown sugar
3 Tbsps olive or canola oil
2 Tbsps white wine vinegar or cider vinegar
2 Tbsps sherry or chicken broth
2 Tbsps unsweetened pineapple juice
2 garlic cloves, minced
1 1/2 tsps ground ginger
4 (6 ounce) tuna steaks

In a bowl, combine the first eight ingredients; mix well. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill tuna, uncovered, over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved marinade.

CALORIES 338; FAT 9 g (sat 1 g); PROTEIN 52g; CHOLESTEROL 99 mg; SODIUM 484 mg; CARBOHYDRATE 9 g

My notes: This was my first attempt with fish (aside from the breaded frozen kind!). I was very pleased with the way it turned out and would definitely use this recipe again. I didn't have any ginger so I left that out (I guess I could've used the ground stuff I had, but I'm not a big fan of ginger anyway). For grilling I used the new cast iron pan which worked well (I still need to figure out how to clean the thing without soap!). I made some broiled zucchini to go along with it. Stir-fry with some rice would also be a good option.