Grilled Tuna Teriyaki

Tuna steaks are easy to find at most stores and provide a healthy dose of protein and omega-3 fatty acids, much like salmon. This light and fresh-tasting recipe is best enjoyed soon after preparing, but it will last for a few days in the refrigerator, if necessary.

Serves 4

2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon minced gingerroot
1 clove garlic, minced
4 (6-ounce) tuna steaks
1 tablespoon vegetable oil

Add soy sauce, rice wine, ginger, and garlic together in a bowl or resealable bag, stirring well. Add tuna to the marinade, turning to coat, and then marinate in the refrigerator at least 30 minutes.
When ready to cook, preheat a grill to medium heat, lightly coating with vegetable oil.
Transfer fish to grill and discard marinade. Cook tuna 3–6 minutes per side or until fully cooked through.

PER SERVING