160g pineapple jam
4 tablespoons Hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh coriander
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4 x 175g Tuna steaks about 2.5cm thick


To prepare marinade
1. Combine in small bowl jam, Hoisin and lime juice
2. Add coriander, ginger and sesame oil Stir well
3. Pour into a resealable plastic bag or glass bowl
4. Toss tuna with marinade to coat. Refrigerate for 1 hour
5. Preheat barbecue or grill to high heat 
6. Lightly oil cooking grate
7. Remove steaks from marinade
8. Shake off excess and discard remaining marinade
9. Grill on preheated barbecue or grill for 4 to 5 minutes per side
10. Careful not to overcook tuna 
11. Should be lightly browned on outside but still slightly pink in the middle
12. Serve immediately.





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