Teriyaki-Grilled Tuna with Water Chestnuts
|1/4||cup reduced sodium soy sauce|
|2||tablespoons rice-wine vinegar|
|2||tablespoons dry sherry|
|6||garlic cloves, minced|
|1||tablespoon minced peeled fresh ginger|
|1/4||teaspoon freshly ground pepper|
|1||(8 ounce) can whole water chestnuts, drained|
|1¼||pounds tuna steaks, cut into 4 pieces|
Preheat the grill. If you are using wooden skewers, soak in water 30 minutes. In a small bowl, combine the soy sauce, vinegar, sherry, garlic, ginger, honey, and pepper.
Thread the water chestnuts onto 4 (6 inch) metal or wooden skewers, spacing 1/8 inch apart; brush twice with the marinade. Grill, turning and brushing with the marinade occasionally, until heated through, 6-8 minutes.
Brush the tuna with the marinade. Grill brushing constantly with remaining marinade, until just opaque in the center, about 5 minutes on each side. Serve, with the water chestnuts on the side.
Makes 4 Servings