6 tuna steaks, 6 to 8 ounces each
1/2 cup olive oil
2 tablespoons sherry-wine vinegar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 small shallot, minced
1 small clove garlic, minced
1 teaspoon minced cilantro
1/4 teaspoon minced ginger
1/4 teaspoon minced jalapeno
1 teaspoon sesame oil
Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan
large enough to hold them in one layer.
In a bowl, combine olive oil, sherry vinegar, soy sauce, rice
vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and
sesame oil. Stir well. This soy-sherry vinaigrette can be used as
a sauce or salad dressing as well as a marinade.
Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours,
turning steaks every 30 minutes.
Remove tuna from marinade, pat dry and grill until cooked rare,
about 4 minutes a side. Serve and pass remaining soy-sherry
vinaigrette as a sauce.