Grilled Tuna with Pineapple-Ginger Glaze

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Date January 7, 2016
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CrownBBQ A glaze for tuna that will simply amaze
Posted In Tuna Recipes


In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat. Reduce heat to low. And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.

Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.

Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately.


1 tablespoon minced ginger

1 cup pineapple juice

1/2 cup white vinegar

1/4 cup soy sauce

1/4 cup brown sugar

1/2 cup tomato ketchup

1/4 cup lime juice

1/4 cup finely chopped cilantro

1 tablespoon freshly ground pepper

2 pounds tuna steaks, cut into portions or four 8-oz steaks 1.5inches thick 

salt and freshly cracked black pepper

  • PREP n/a
  • COOK n/a
  • READY IN 1 h
  • DIFFICULTY Intermediate
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