Ingredients
1/2 cup olive oil1/4 cup white wine vinegar2 tablespoons soy sauce1 tablespoon lemon juice1 tablespoon lime juice2 garlic cloves, minced1 tablespoon minced fresh gingerroot2 tuna steak (8 ounces each)
Preparation
In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, or broil 4 in. from the heat for 5-7 minutes on each side for medium-rare or until slightly pink in the center. Serve with reserved marinade.
