Try this Teriyaki Tuna with Fresh Pineapple recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in a large baking dish. Cut pineapple lengthwise into 6 spears. Add pineapple and tuna to dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning every 10 minutes. Remove tuna and pineapple from marinade, reserving marinade. Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place tuna and pineapple on grill rack, and cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness, basting tuna and pineapple occasionally with reserved marinade. Yield: 6 servings (serving size: 3 ounces fish and 1 pineapple spear). Per serving: 359 Calories; 9g Fat (23% calories from fat); 41g Protein; 27g Carbohydrate; 65mg Cholesterol; 392mg Sodium Serving Ideas : Garnish with green onions, if desired. Recipe by: Cooking Light, June 1994, page 84 Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 23 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 321.8mg | 11 % | |
Potassium 22.1mg | 1 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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