Tweak
04-20-2008, 06:19 PM
This is from the south beach cookbook and OMFG this was amazing.
1 can (8 oz) pineapple chunks in juice
2 tablespoons light soy sauce
1 teaspoon sesame oil
2 teaspoons finely chopped fresh ginger
1/4 teaspoon crushed red-pepper flakes
1 clove garlic, minced
1 pound tuna steaks 3/4" to 1" thick
1 navel orange, peeled and cut into 8 pieces
4 cherry tomatoes
Drain the juice from the pineapple into a measuring cup and set the chunks aside. Add enough water to the pineapple juice to make 3/4 cup. Add the soy sauce, oil, ginger, pepper flakes, and garlic. Stir to combine.
Set aside 2 tablespoons of marinade. Pour the remaining mixture into a zip lock bag with the tuna steaks and refrigerate for at least 30 minutes.
Coat a grill rack w cooking spray. Prehead the grill to medium. Place the fish on the prepared rack and grill, brushing the remaining marinade for 5 minutes on each side, or until the fish flakes easily.
During the last 3 minutes of cooking, place the skewers on the grill. Grill, turning and brushing with the marinade for 3 minutes or until hot.
1 can (8 oz) pineapple chunks in juice
2 tablespoons light soy sauce
1 teaspoon sesame oil
2 teaspoons finely chopped fresh ginger
1/4 teaspoon crushed red-pepper flakes
1 clove garlic, minced
1 pound tuna steaks 3/4" to 1" thick
1 navel orange, peeled and cut into 8 pieces
4 cherry tomatoes
Drain the juice from the pineapple into a measuring cup and set the chunks aside. Add enough water to the pineapple juice to make 3/4 cup. Add the soy sauce, oil, ginger, pepper flakes, and garlic. Stir to combine.
Set aside 2 tablespoons of marinade. Pour the remaining mixture into a zip lock bag with the tuna steaks and refrigerate for at least 30 minutes.
Coat a grill rack w cooking spray. Prehead the grill to medium. Place the fish on the prepared rack and grill, brushing the remaining marinade for 5 minutes on each side, or until the fish flakes easily.
During the last 3 minutes of cooking, place the skewers on the grill. Grill, turning and brushing with the marinade for 3 minutes or until hot.