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Thaw tuna, if frozen. At least 1 hour before grilling, soak plank in enough water to cover. Place a weight on the plank so it stays submerged during soaking.
In a small bowl, combine plum sauce, soy sauce, ginger, vinegar, sesame oil and crushed red pepper; set aside.
Grease the grill rack of an uncovered charcoal or gas grill. Place plank on the grill rack directly over medium heat for 3 to 5 minutes or until plank begins to crackle and smoke. Meanwhile, grill tuna steaks on the grill rack for 2 to 3 minutes or until grill marks appear. Place tuna steaks, grilled-sides up, on plank. Cover and grill for 10 to 15 minutes or until still pink in the center and fish begins to flake easily when tested with a fork, adding pineapple to grill rack during the last 8 to 10 minutes of grilling or until brown, turning pineapple occasionally.
Transfer tuna and pineapple to a serving platter. Drizzle tuna steaks with sauce; sprinkle with sesame seeds. If desired, sprinkle with green onions.