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Chile-Ginger Marinated Tuna Steaks

The spicy Asian-flavored marinade is also delicious for flank steak. Palm sugar can replace the brown sugar to make a richer, more syrupy marinade.

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  • Servings: 6

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  • 1/2 cup (packed) light brown sugar
  • 1/4 cup vegetable oil
  • 1/4 cup coarsely chopped peeled fresh ginger
  • 1/4 cup finely chopped shallots
  • 2 tablespoons Asian chile-garlic sauce (available at Asian markets)
  • Six 1-inch-thick tuna steaks (about 1/2 pound each)
  • Salt and freshly ground pepper



  1. In a food processor or blender, combine the sugar, oil, ginger, shallots and chile-garlic sauce and process until a coarse puree forms.
  2. Arrange the tuna steaks in a 13-by-9-inch glass baking dish. Pour the marinade over the steaks and turn to coat. Cover with plastic wrap and refrigerate for 2 hours, turning once.
  3. Light a grill or preheat the broiler. Season the tuna steaks on both sides with salt and pepper. Grill the steaks, turning once, for about 4 minutes per side for medium rare. Slice the tuna steaks across the grain and serve warm, at room temperature or chilled.

Make Ahead

The grilled tuna can be refrigerated overnight.

Suggested Pairing

A rich, fruity rosé with good acidity will best complement the sweet and spicy accents of the tuna. Choose one from Chile or Provence.

Contributed By Published September 2001

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