1 1/2 c. pineapple chunks and juice
1/2 c. chopped orange peppers
1/2 c. sliced celery
1/2 c. chopped pimento
4 fresh tuna steaks
1/4 c. vinegar
1/2 c. water
1/2 c. sugar
1 tsp. soy sauce
3 tbsp. cornstarch
1/4 c. cold water

Bring the listed ingredients to a boil. Combine until smooth the cornstarch and cold water. Add vegetable mixture and boil 1 minute. Sauce should become thick. Marinate over tuna 1/2 hour. Heat barbecue. Cook until done.