Here’s how you’ll prep it (~20 mins)

1. Make teriyaki sauce

2. Pat tuna steaks dry and then coat with half the teriyaki sauce, set aside to marinate

3. Chop pineapple into small pieces

4. Cook rice (honestly, just cook it ahead of time or put a sous-chef in charge of it, it isn’t fun to run back and forth from the griddle to do at the same time)

Here’s how you’ll make it (~15 mins)

The Teriyaki

1. ½ cup soy sauce

2. A healthy dose of honey (about 2 Tbs)

3. 2 cloves of minced garlic

4. ½ tsp fresh ginger

The Tuna

1. Heat Griddle to high heat and oil

2. Cook the marinated Tuna steaks ~3 minutes on each side (adjusting down if you prefer ahi style). Set aside to an off burner of the griddle if available, or remove cover with foil.

The Pineapple

1. Reduce burners to medium heat, add thin layer of butter if needed

2. Add pineapple, pour half the remaining teriyaki sauce, and stir

3. Stir pineapple regularly until caramelized, about 3 minutes

Here’s how you’ll serve it:

Slice your tuna steaks. Make your plate in three vertical rows, one of tuna, one of rice and one of pineapple. Thinly slice an avocado and garnish across the top. Drizzle with remaining teriyaki and garnish with sesame seeds.

Here’s what you’ll need (~$35)

Meat

• 2 lbs tuna steaks, sliced ~1 inch thick

Produce

• Fresh Ginger

• 2 Cloves of Garlic

• 1 Pineapple

• 1 Avocado

Pantry

• Rice (white or jasmine)

• Soy Sauce

• Honey

• Sesame Seeds

Don’t Forget the Tunes!