Grilled Tuna With Teriyaki Glaze - 12g Carbs, 2g Fiber
From the South Beach Diet Phase 2
2 servings
This tuna will make your mouth water. Grilled to absolute perfection
and brushed with a sassy teriyaki-like glaze, this is a recipe that
satisfies the whole family.
2 Tbsp light soy sauce
1 1/2 Tbsp dry sherry or chicken broth
1/2 Tbsp fresh ginger, grated
1 1/2 cloves garlic, minced
2 tuna steaks (5 oz each)
1/2 large mango, peeled and cut into spears
1/2 red bell pepper, quartered lengthwise
In a small bowl, combine the soy sauce, sherry or broth, ginger, and
garlic. Divide the marinade into 2 medium, shallow bowls. Place the
tuna in one bowl and the mango and bell pepper in the other. Turn the
tuna, mango, and bell pepper to coat both sides. Cover and refrigerate
for 15 minutes.
Coat a grill rack or broiler pan rack with cooking spray. Preheat the
grill or broiler to medium.
Place the tuna, mango, and bell pepper on the prepared rack or pan.
Discard the marinade from the tuna bowl. Grill or broil, basting
occasionally with the marinade from the mango bowl, for 4 minutes per
side or until the tuna is just opaque and the mango and bell pepper
are heated through and glazed.
Nutritional Information:
207 Calories, 2g Total Fat (1g Sat), 67mg Cholesterol, 12g Carbs,
33g Protein, 2g Fiber, 509mg Sodium