- 2 green-tea bags
- 3 tbsp low-sodium tamari soy sauce
- 1 tbsp ginger juice (grate ginger, skin on; using your hand, squeeze juice into a bowl)
- 2 tsp pineapple juice concentrate
- Steep tea bags in 3 cups hot water about 5 minutes. In a large saucepan, combine tea with remaining ingredients. Heat to a simmer. Serve over tuna.