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Nutrition Facts
Serving Size 408 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 20
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 530 mg 22%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 27 g
Protein 43 g
Vitamin A 6% Iron 4%
Vitamin C 110% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Tuna Teriyaki
Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 Lb tuna steaks
20 Oz Hill Country Fare Unsweetened Pineapple Chunks, drained (reserve juice for marinade)
3 Tbsp Kikkoman Soy Sauce Lite
2 Tbsp sherry
1 Tbsp ginger, grated
1/2 Tsp Watkins 100% Organic Dry Mustard
2 garlic, minced
1 Tsp H-E-B Light Brown Sugar
4 metal or wooden skewers
2 green bell peppers, sliced
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Instructions

1
Place tuna in a covered 2 quart bowl.
2
Set aside.
3
Drain pineapple, reserving 3 tablespoons of juice; set pineapple chucks aside.
4
To make marinade, combine reserved pineapple juice, soy sauce, sherry, ginger, mustard, garlic and brown sugar.
5
Stir well.
6
Pour over tuna, cover and marinate in refrigerator for 30 minutes, turning once.
7
Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper. (If using bamboo skewers, soak skewers in water for 30 minutes so they won't burn).
8
Drain tuna, reserving marinade.
9
Place tuna on lightly-oiled grill, 4 to 5 inches from hot coals and cook 4 to 5 minutes (or broil in oven).
10
Baste with marinade and turn.
11
Cook an additional 4 to 5 minutes or until tuna becomes opaque.
12
Baste kabobs and place on grill.
13
Cook 15 to 30 seconds on each side or until just browned.

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