Grilled Tuna with Pineapple-Ginger Glaze

1. In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat.
2. Reducei heat to low. And simmer until volume is reduced by half, about 20 minutes.
3. Add the ketchup and cook 5 minutes more.
4. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.
5. 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.
6. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.
7. ) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.
8. Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once.
9. Pass remaining glaze separately.
10. Serves 4. [per serving: 390 calories, 2 grams fat, 100 milligrams cholesterol, 1,475 milligrams sodium.
11. ] --Released by New York Times News Service, reprinted in Riverside Press-Enterprise, Aug 30, 1998 (Sun).