Grilled Tuna Steaks

     If you want to enjoy the moist flavor of rare tuna and the fish has not been frozen, freeze steaks at 0 degrees for at least 7 days to destroy any potentially harmful organisms. Thaw in the refrigerator.

4 tuna (ahi) steaks, each 1 inch thick (about 1 3/4 lb. total)

3 Tbsp lime juice

2 Tbsp reduced-sodium soy sauce

1 Tbsp minced fresh ginger

1 Tbsp minced garlic

lime wedges

oriental sesame oil (optional)

Rinse tuna, pat dry and lay in a 9 by 13-inch pan. Mix lime juice with soy sauce, ginger and garlic. Pour over fish. Cover airtight and chill at least 1 hour or up to 1 day. Turn fish over occasionally.

Lay fish on a lightly oiled grill 4 to 6 inches above a bed of hot coals (you can hold your hand at grill level only 1 to 2 seconds). Cook, turning once, until fish is browned but still pink in center (cut to test), 6 to 7 minutes total. Accompany with lime and sesame oil to add to taste.

Makes 4 servings.