1 tablespoon minced ginger

1 cup pineapple juice

1/2 cup white vinegar

1/4 cup soy sauce

1/4 cup brown sugar

1/2 cup tomato ketchup

1/4 cup lime juice

from two limes -- approximately 1/4 cup finely chopped cilantro

1 tablespoon freshly ground white pepper; or black

2 pounds tuna steaks, cut into portions

or four 8-oz steaks -- 1.5inches thick salt and freshly cracked black pepper

In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat. Reduce heat to low. And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.

Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.

Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately.

Serves 4. [per serving: 390 calories, 2 grams fat, 100 milligrams cholesterol, 1,475 milligrams sodium.]

--Released by New York Times News Service, reprinted in Riverside Press-Enterprise, Aug 30, 1998 (Sun) MasterCook from kitpath@earthlink.net