Grilled Tuna with Teriyaki Glaze recipe

[RockyMountainHigh]

1/4 cup light soy sauce
3 T dry sherry or chicken broth
1 T grated fresh giner
3 cloves garlic, minced
4 tuna steaks (5 ounces each) (We used Yellowfin/Ahi Tuna Steaks)
1 large mango, peeled and cut into spears
1 red bell pepper, quartered lenghwise

In a small bowl, combine the soy sauce, sherry or broth, ginger, and garlic. Divide the marinade into 2 medium, shallow bowls. Place the tuna in one bowl and the mango and bell pepper in the other. Turn the tuna, mango and bell pepper to coat both sides. Cover and refrigerate for 15 minutes.

Coat a gril rack or broiler pan rack with cooking spray. Preheat the grill or broiler to medium.

Place the tuna, mango, and bell pepper on the prepared rack or pan. Discard the marinade from the tuna bowl. Grill or broil, basting occasionally with the marinade from the mango bowl, for 4 minutes per side, or until the tuna is just opaque and the mango and bwll pepper are heated through and glazed.

Makes 4 servings
Per serving: 207 calories, 2g fat, 1g sat fat, 33g protein, 12g carbs, 2g dietary fiber, 67mg cholesterol, 509mg sodium
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We served ours with brown rice. It was pretty good. I don't know if it was because of the type of tuna we used, or the elevation we are at (just over 7,000 feet), but it took closer to 10 mins per side before it was no longer pink inside. It didn't seem like much of a "glaze" to me. When I think of a glaze, I think of something kind of syrup-consistency. This wasn't at all. And when I think of teriyaki, it's kind of sweet. This wasn't, either. I'm sure you could remedy that by adding some brown sugar twin, or something. I'm not sure how to make it more glaze-like, though.