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TUNA TURNER

Source of Recipe

CRAZY PLATES by Janet & Greta Podleski


Recipe Introduction

Grill Makes 4 servings

1/2 cup mixed tropical fruit jam (a pineapple-mango-orange combination works well)
1/4 cup hoisin sauce
2 tbsp. lime juice
1 tbsp. chopped, fresh cilantro
1 tsp. grated gingerroot
1 tsp. sesame oil
4 tuna steaks, about 6 oz. each and 1-inch thick

To prepare marinade, combine jam, hoisin sauce, lime juice, cilantro, gingerroot, and sesame oil in a small Bowl. Stir well.

Rinse tuna steaks and pat dry with paper towels. Arrange steaks in a glass baking dish. Pour marinade over fish. Turn pieces to coat both sides. Cover with plastic wrap and refrigerate for 1 hour.

Brush grill with a little oil to prevent fish from sticking. Heat to medium-high. Grill steaks for 4 to 5 minutes per side. Baste with extra marinade during cooking. Be careful not to overcook.

Tuna should be lightly browned on outside, but still slightly pink in middle. (Overcooked tuna is very dry, so pay attention!) Serve immediately.

Per serving: 336 calories, 3.3 g fat. 0.7 g saturated fat, 40.4 g protein, 31.8 g carbohydrate, 0.5 g fiber, 77 mg cholesterol, 321.6 mg sodium % calories from fat: 9