Authentic Szechuan Tuna Steaks Recipe | Quick & Flavorful

INGREDIENTS

4 tuna steaks (6 ounces each), cut 1 inch thick 1/4 cup dry sherry or sake 1/4 cup soy sauce 1 tablespoon dark sesame oil 1 teaspoon hot chili oil or 1/4 teaspoon red pepper flakes 1 clove garlic, minced 3 tablespoons chopped fresh cilantro

PREPARATION:

1. Place tuna in single layer in large shallow glass dish. Combine sherry, soy sauce, sesame oil, hot chili oil and garlic in small bowl. Reserve 1/4 cup soy sauce mixture at room temperature. Pour remaining soy sauce mixture over tuna. Cover; marinate in refrigerator 40 minutes, turning once.
2. Spray grid with nonstick cooking spray. Prepare grill for direct grilling.
3. Drain tuna, discarding marinade. Place tuna on grid. Grill, uncovered, over medium-hot coals 6 minutes or until tuna is opaque, but still feels somewhat soft in center,* turning halfway through grilling time. Transfer tuna to carving board. Cut each tuna steak into thin slices; fan out slices onto serving plates. Drizzle tuna slices with reserved soy sauce mixture; sprinkle with cilantro.

   *Tuna becomes dry and tough if overcooked. Cook it as if it were beef.

This recipe appears in: Chinese NUTRITIONAL INFORMATION: Serving Size: 1 steak with 1 tablespoon sauce Sodium 631 mg Protein 40 g Fiber <1 g Carbohydrate 2 g Cholesterol 62 mg Saturated Fat 2 g Total Fat 11 g Calories from Fat 36 % Calories 284 DIETARY EXCHANGE: Meat 5