Tuna's full flavor is sturdy enough to balance the Far East flavors of this marinade. This tastes best served cold or at room temperature. Ideal dish for a lunch-in gathering or outdoor party buffet.

Grilled Tuna Steak Salad
Recipe by Chef George Hirsch | Makes four servings

2 12 ounce tuna steaks, 2 inches thick
1 Tablespoon fresh ginger, peeled and chopped
2 cloves garlic, chopped
1 Tablespoon soy sauce
1 teaspoon sesame oil
1 Tablespoon cilantro, chopped
3 Tablespoons olive oil
4 cups mixed salad greens

Pre heat a grill to high heat.

Marinate tuna steaks for ten minutes with ginger, garlic, soy sauce, sesame oil and cilantro. Coat both sides of tuna with one Tablespoon olive oil.

Placing tuna steaks on grill, after 2-3 minutes, lift the tuna steaks, using a spatula, and turn them 45 degrees to make a crosshatch mark. After 2 minutes, turn the tuna steaks. Continue cooking until the tuna is cooked to desired taste. Avoid turning the tuna steaks over several times. Many prefer tuna cooked to medium, and carry over cooking will continue to cook the fish to medium well.

Remove from grill, place tuna on plate, cool for 2-3 minutes and slice. Serve over cool salad greens. Drizzle with remaining olive oil.

Serving suggestion: serve with couscous.