Instructions: Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.

Thirty minutes before cooking, drain the tuna and bring to room temperature. Preheat outdoor barbecue to very hot.

Brush the tuna with the olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.

Top each steak with ginger and serve.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.