Here’s another recipe for your meatless Fridays during Lent. I know we’ve only got a couple more to go, but this recipe is also great for summer grilling. It’s perfect served with a fresh pineapple or mango salsa and skewers of grilled vegetables.
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| Teriyaki Tuna served with crispy asparagus rolls and slices of fresh tomato. |
Teriyaki Tuna
2 tuna steaks (about 1 to 1 ¼ lbs.)
2 T. pineapple juice (reserve the juice from pineapple you prepare for salsa)
2 T. rice wine vinegar
2 T. honey
1 T. soy sauce
1 T. lime juice
1 T. Dijon mustard
2 t. finely minced ginger
Freshly ground sea salt and black pepper to taste
Rinse the tuna steaks and pat dry. Whisk together remaining ingredients. Pour over the tuna and marinate for half an hour.
Prepare grill. Grill over medium high heat for about 3 to 4 minutes per side. Do not overcook!
Tip: To determine if the tuna is done correctly, look at the sides of the steaks. You should be able to see a thin line of bright pink in the middle; tuna should never be cooked so that the meat is entirely “gray”.
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