Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           low-sodium soy sauce
   3      tablespoons   honey
   3      tablespoons   mirin -- (sweet rice wine)
   2      teaspoons     peeled minced gingerroot
     1/2  teaspoon      hot sauce
   1      clove         garlic -- minced
   1      small         ripe pineapple -- peeled and cored
   6                    tuna steaks -- (4-ounce)
                        (3/4 inch thick)
                        vegetable cooking spray
                        green onions -- (optional)

Preparation:

Combine first 6 ingredients in a large baking dish. Cut pineapple lengthwise into 6 spears. Add pineapple and tuna to dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning every 10 minutes. Remove tuna and pineapple from marinade, reserving marinade. Coat grill rack with cooking spray, and place rack on grill over medium-hot coals. Place tuna and pineapple on grill rack, and cook 4 minutes on each side until tuna is medium-rare or desired degree of doneness, basting tuna and pineapple occasionally with reserved marinade.