There's a reason they're called tuna "steaks." Isn't that lovely? Tuna has very high levels of omega-3 fatty acids which help to reduce omega-6 fatty acids and cholesterol in the arteries and blood vessels. Plus it's delicious! I grilled an assortment of veggies to serve alongside. I've listed my choices below. Feel free to substitute your favorites.
4 - 5 oz. tuna steaks
1/3 cup teriyaki sauce
2 T. sherry vinegar
1 T. honey
3 cloves garlic, minced
1 T. grated fresh ginger
few grinds of black pepper
In a small non-reactive bowl, whisk together teriyaki sauce, sherry vinegar, honey, garlic, ginger, and pepper. Reserve 3 T. of the marinade.
Place tuna steaks in original bowl and turn to coat. Let stand 10 - 15 minutes.
While the tuna is marinating, prepare the vegetables:
6 oz. snow peas
1 medium zucchini, ends trimmed and sliced diagonally
1 medium yellow squash, ends trimmed and sliced diagonally
1 medium yellow onion, cut into quarters
1 medium yellow bell pepper, cut into strips
1 medium green bell pepper, cut into strips
Place vegetables in a medium bowl, lightly salt and pepper and toss with reserved 3 T. of the marinade.
Preheat grill for high heat. If you don't have one of these handy dandy grills baskets, get one immediately! No, really, get one! Place veggies in basket and let cook for 3 - 4 minutes. Stir vegetables and continue to cook until vegetables soften.
Lightly oil grill grate. Cook the tuna steaks for 2 to 2 1/2 minutes, then turn and baste with the marinade. Cook for an additional 2 - 2 1/2 minutes, or to an internal temp of 125 degrees. Discard any remaining marinade.
Serve immediately with the vegetables.