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Grilled Tuna With Pineapple Ginger Glaze

Recipe name:
Grilled Tuna With Pineapple Ginger Glaze

Recipe category:
Barbeque

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Recipe detials: Grilled Tuna with Pineapple-Ginger Glaze

1 tablespoon minced ginger 1 cup pineapple juice 1/2 cup white vinegar 1/4 cup soy sauce 1/4 cup brown sugar 1/2 cup tomato ketchup 1/4 cup lime juice from two limes -- approximately 1/4 cup finely chopped cilantro 1 tablespoon freshly ground white pepper; or black 2 pounds tuna steaks, cut into portions or four 8-oz steaks -- 1.5inches thick salt and freshly cracked black pepper In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat. Reduce heat to low. And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside. Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze. Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately. Serves 4. [per serving: 390 calories, 2 grams fat, 100 milligrams cholesterol, 1,475 milligrams sodium.] --Released by New York Times News Service, reprinted in Riverside Press-Enterprise, Aug 30, 1998 (Sun) MasterCook from kitpath@earthlink.net

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