Ingredients
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4 tuna steaks, cut 1 inch thick (about 6 oz each)
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1/4 cup soy sauce
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2 tablespoons rice vinegar
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1 teaspoon sugar
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2 tablespoons water
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1 tablespoon dark sesame oil
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1 teaspoon hot chili oil or 1/4 teaspoon red pepper flakes
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1 clove garlic, minced
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nonstick cooking spray
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3 tablespoons fresh cilantro, chopped
Instructions
- Place tuna in single layer in large shallow glass dish.
- Combine soy sauce, vineger, sugar, water, sesame oil, hot chili oil and garlic in small bowl.
- Reserve 1/4 cup mixture and keep at room temperature.
- Pour remaining sauce over tuna steaks, cover and refrigerate 40 minutes, turning once.
- Preheat grill 5 minutes.
- Drain tuna and discard marinade.
- Spray both sides of grill with cooking spray.
- Grill 7 minutes, or until tuna is opaque, but still feels somewhat soft in center (do not overcook).
- Cut each tuna steak into thin slices (lenghtwise) and fan out onto serving platter.
- Drizzle tuna slices with reserved sauce and sprinkle with cilantro.