1 – 1 1/2 lbs tuna steaks
20 oz can pineapple chunks, drained, juice reserved
2 large green peppers, cubed
non-stick cooking spray
MARINADE:
3 Tbl light soy sauce
3 Tbl reserved pinepapple juice
2 Tbl rice wine vinegar
1 Tbl grated fresh ginger
1/2 tsp dry mustard
2 cloves garlic, minced
1 1/2 tsp brown sugar
Rinse steaks and dry well. Place steaks in a covered 2-quart glass dish; set aside.
Combine marinade ingredients and mix well; pour over steaks, cover and marinate in refrigerator for 1 hour. Place green pepper cubes in a microwave-safe glass bowl and microwave on HIGH for 1 minute.
For pineapple-pepper kabobs, alternate pineapple chunks and green pepper cubes on bamboo or metal skewers; set aside.
Prepare charcoal or gass grill for cooking; lightly spray cooking area with non-stick spray.
Drain steaks, reserving marinade; grill 4-5 inches over hot fire for 4-6 minutes, basting with marinade. Turn and cook an additional 4-5 minutes or until layers separate easily when pierced with a fork. Place on a heated plate.
Baste pineapple-pepper kabobs with marinade and place on grill during last 3-4 minutes of cooking time; cook 2-3 minutes per side or until just browned. Remove and serve with steaks.
Serve 4-6
Note: if using bamboo skewers, soak in water for at least 1 hour before using. Well-soaked skewers don’t become charred during cooking.