How to make it

  • Whisk together the soy sauce, honey, wine, mirin, ginger, garlic sauce and garlic. Place the tuna steaks and pineapple spears into a large zip top bag; add the marinade; seal and marinate in the refrigerator for 30 minutes to an hour. Remove the fish and pineapple from the bag, reserving marinade.
  • Prepare the grill to medium high.
  • Place the fish and pineapple on grill rack that has been lightly coated with oil (always oil your grill rack before starting your fire); grill about 4 minutes per side or until the fish is medium rare, or to your desired degree of doneness; basting with the marinade as it cooks. Remove the fish when cooked and continue to grill the pineapple until it is nicely browned and glazed.
  • *You can find mirin in most supermarket's Oriental section or an Asian market. If you can't find it, use a bit more of the wine.

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