Grilled Teriyaki Tuna with Fresh Pineapple Salsa

Grilled Teriyaki Tuna with Fresh Pineapple Salsa

1 pound tuna steak (1 to 1 1/4)
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
3 large cloves garlic, minced
1 tablespoon grated ginger root
Fresh Pineapple Salsa (recipe follows)

Rinse the tuna and pat dry; place into a large zip lock bag. Combine the remaining ingredients and pour over tuna. Seal bag and place in a shallow dish and marinate in the fridge 3 to 4 hours.
Remove tuna from marinade and pat dry. Grill over medium-hot coals to desired doneness.  Serve with pineapple salsa.

Fresh Pineapple Salsa:
8 ounces fresh pineapple, diced (about 1 1/4 cups)
1/4 cup sweet onion, minced
1 1/2 tablespoons mint leaves, chopped and packed
1/2 jalapeno chile pepper, minced (depending on heat) (1/2 to 1)
1/2 lime, juiced
1 pinch kosher salt

Combine all ingerdients and chill well.