TERIYAKI TUNA STEAKS

1/4 Cup Reduced Sodium Soy Sauce 3 Tablespoons Brown Sugar 3 Tablespoons Olive Oil 2 Tablespoons White Wine Vinegar 2 Tablespoons Sherry

2 Tablespoons Unsweetened Pineapple Juice 2 Garlic Cloves, minced 1 1/2 Teaspoons Ground Ginger 4 Tuna Steaks (6 OZ Each)

Mix the first 8 ingredients in a bowl. Remove 1/3 cup for basting. Add the rest to a zip lock bag. Add the steaks. Refrigerate for 1 hour. Coat the grill with cooking spray. Grill tuna for 5-6 minutes on each side. Baste often with the reserved marinade.

SERVINGS 4; CALORIES 338; FAT 9 g; PROTEIN 52 g; CARBS 9 g; FIBER 0 g; CHOL 99 mg; SODIUM 484 mg SERVING SIZE= 1- 6 OZ Steak

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Updated 03/20/02