A Hawaiian specialty, Grilled Sweet-and-Sour Tuna Steaks is perfect
for outdoor grilling or indoor broiling. Make the sauce ahead of time
and let the tuna steaks marinate for 30 to 60 minutes before grilling
so that they really absorb the tangy flavor. If you use mesquite
charcoal on the grill, the tuna takes on a teryaki taste from the
smoke as it cooks. Grill the tuna only until it turns a dull pink
color inside and browns nicely on the outside.
Preheat broiler or start grill.
In a small bowl combine sherry, ginger, soy sauce, honey, maple
syrup, garlic, sesame oil, and cilantro. Set aside.
Wash and pat dry tuna steaks. Place in a shallow glass baking dish.
Pour sauce over steaks. Let marinate 10 minutes.
Remove steaks from marinade and broil or grill. Cook 5 to 8 minutes
on each side, turning once, and basting with marinade. Serve hot.
