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Chile-Ginger Marinated Tuna Steaks
SERVINGS:6

1/2 cup (packed) light brown or palm sugar
1/4 cup vegetable oil
1/4 cup coarsely chopped peeled fresh ginger
1/4 cup finely chopped shallots
2 tablespoons Asian chile-garlic sauce (available at Asian markets)
Six 1-inch-thick tuna steaks (about 1/2 pound each)
Salt and freshly ground pepper

In a food processor or blender, combine the sugar, oil, ginger,
shallots and chile-garlic sauce and process until a coarse puree
forms.

Arrange the tuna steaks in a 13-by-9-inch glass baking dish. Pour
the marinade over the steaks and turn to coat. Cover with plastic
wrap and refrigerate for 2 hours, turning once.

Light a grill or preheat the broiler. Season the tuna steaks on
both sides with salt and pepper. Grill the steaks, turning once,
for about 4 minutes per side for medium rare. Slice the tuna steaks
across the grain and serve warm, at room temperature or chilled.

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