Ingredients
1/2
cup pineapple juice
1/4
cup teriyaki baste and glaze (from 12-oz bottle)
1
tablespoon sesame oil
1/4
teaspoon ground ginger
12
pieces (1 1/2 inches each) fresh pineapple (2 cups)
4
tuna steaks (about 4 oz each)
4
cups bite-size pieces mixed salad greens
1
cup grape tomatoes or cherry tomatoes, cut in half
1
small red onion, sliced, separated into rings
1/2
cup sesame oat bran sticks
Preparation
Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.
