3 tbsp. soy sauce
Juice of 1/2 lime
1 tbsp. rice vinegar
1 tbsp. sesame oil
Pinch dried red pepper flakes
6 thin slices peeled fresh ginger
2 garlic cloves, crushed
Combine marinade ingredients in non-aluminum baking dish and add tuna steaks. Cover and refrigerate at least 1 hour, but not more than 6 hours. Turn once or twice. Bring fish to room temperature. Grill on preheated grill or broil in preheated broiler 4" from heat. Baste while cooking and turn once. Cook about 5 minutes each side. Do not over cook. Serves 4.
Swordfish, salmon or mahi mahi may be substituted for tuna.
