- 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
- In a food processor or blender, combine the sugar, oil, ginger, shallots and chile-garlic sauce and process until a coarse puree forms.
- 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.
- 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.
The grilled tuna can be refrigerated overnight.
A rich, fruity rosé with good acidity will best complement the sweet and spicy accents of the tuna. Choose one from Chile or Provence.