Grilled Yellowfin Tuna with Teriyaki Sauce
3 clove(s), medium, finely minced
2 tbsp(s), fresh, finely minced
Sherry cooking wine
1 tbsp(s), or mirin
Low sodium soy sauce
Unsweetened orange juice
Packed brown sugar
3 tbsp(s), dark-variety
Uncooked yellowfin tuna
16 oz, 1-inch thick
- Coat grill rack with cooking spray; preheat grill to high.
- To make teriyaki sauce, in a small saucepan, combine garlic, ginger, sherry, soy sauce, orange juice, water, sugar and cornstarch. Boil for 5 minutes, stirring constantly, until thick.
- Coat all sides of tuna with teriyaki sauce. Grill, flipping once, brushing on more teriyaki sauce as fish cooks, about 4 minutes for rare, or longer to desired degree of doneness.* Serve with arugula tossed with your favourite salad dressing, or some oil, vinegar, salt and pepper (could affect POINTS values). Yields about 3 ounces of tuna per serving.