Chile-Ginger Marinated Tuna Steaks

By akselden

Ingredients

• 1/2 cup (packed) light brown 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

Preparation

Step 1

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.

MAKE AHEAD
The grilled tuna can be refrigerated overnight.