Tuna Fish Steaks and Fresh Ginger
From:	Gill, Louisiana, USA
Comments:	Preparation time: 1 hour Fresh tuna fish tastes nothing like the canned variety. Tuna's rich flavored flesh has been celebrated for ages. Ancient Greeks not only savored it, but wrote poems about tuna fish. The Incas fished for tuna in reed boats off the coast of Peru. Today, Americans consume more tuna fish than any other fish, although most of it is of the canned variety. Tuna fish fillets and steaks should have a fresh odor and a firm, moist texture. Tightly wrap fish and store in the coldest part of the refrigerator. Use within 2 days. Double-wrapped frozen fish can remain in freezer for 6 months. All tuna fishes have dark red streaks running down both sides. This meat is of a more intense flavor. If removed before cooking, tuna fish will taste milder. Try if fresh!
Servings:	4

1/4 cup [60 mL] light soy sauce 2 tablespoons [30 mL] dark sesame oil 2 tablespoons [30 mL] rice wine vinegar 1 tablespoon [15 mL] minced garlic 1 tablespoon [15 mL] freshly minced ginger 1 scallion, sliced thin 4 [8-ounce / 227-g each] tuna fish steaks Salt to taste

Whisk together soy sauce, dark sesame oil, rice wine vinegar, minced garlic and ginger and scallion slices. Arrange tuna fish steaks into a glass or ceramic dish. Brush both sides of each tuna fish steak with sot sauce marinade. Cover and refrigerate for 30 minutes, turning once. Sprinkle steaks with salt; transfer over a hot grill. Close barbecue lid, over a medium-hot fire. Barbecue for 10 minutes per inch [2.5 cm] thickness, turning once. Using the tip of a knife, check, into the middle of each steak, to see that fish is cooked through.