Ginger-Scented Grilled Tuna

In a small bowl, combine peanut oil, soy sauce, sesame oil, garlic, mustard, ginger and scallions. Mix together thoroughly.

Gently rinse tuna steaks under cold water and pat dry. Choose a glass dish large enough for steaks in a single layer.

Brush one side of tuna with some marinade and place in dish with marinade side down. Pour marinade over fish, using basting brush to cover fish well. Allow the fish to sit at room temperature for at least 10 minutes or cover well with plastic wrap and refrigerate up to 12 hours.

To grill: Before heating grill, brush it well with oil or spray with cooking spray.

Heat grill to hot and place tuna (with marinade on) on hot grill. Cook tuna a total of 7 to 10 minutes per inch of thickness, turning once.

When done, tuna will be beautifully seared on outside. For medium-rare, it should be a deeper red at very center. May cook until light pink, any more and the fish will be overcooked and dry.

To Broil: Preheat broiler until very hot. Lay each steak (with marinade) on a cold broiler pan. Broil close to heat source turning once until crispy, and the fish flakes easily.