Ingredients for Low Fat Teriyaki Grilled Tuna Steaks
- Soy Sauce
- Brown Sugar
- Olive Oil
- White Wine Vinegar
- Sherry Wine
- Unsweetened Pineapple Juice
- Garlic
- Ground Ginger
- Black Pepper
- 2 (6-ounce) tuna steaks
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How to Make Low Fat Teriyaki Grilled Tuna Steaks
- In a bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons mirin, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 clove minced garlic, 1/2 teaspoon ground black pepper, and 1/4 teaspoon red pepper flakes.
- Remove 1/3 cup of the marinade and set aside in a small bowl for basting.
- Cover and refrigerate the remaining marinade.
- Place tuna steaks in a large resealable plastic bag.
- Pour the remaining marinade over the tuna steaks, ensuring they are fully coated.
- Seal the bag, pressing out excess air, and refrigerate for at least 1 hour, or up to 4 hours.
- Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.
- Remove tuna steaks from marinade and discard the marinade.
- Grill tuna steaks for 5-6 minutes per side, or until the fish flakes easily with a fork, basting frequently with the reserved marinade.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
45g
Fat
7g
Carbs
4g
