From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.


  • 2 (1/2-inch) tuna steaks
  • 1/2 cup balsamic vinegar
  • 1/4 cup dark sesame oil
  • 2 Tablespoons freshly grated gingerroot
  • 2 Tablespoons chopped fresh cilantro
  • 2 green onions, chopped
  • 4 teaspoons sugar
  • 8 ounces mushrooms, sliced
  • 2 Tablespoons sesame oil


Rinse the tuna steaks and pat dry.  Arrange in a shallow dish. Combine the balsamic vinegar, 1/4 cup sesame oil, gingerroot, cilantro, green onions and sugar in a bowl and mix well.  Pour over the tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally.  Drain, reserving the marinade. Preheat the grill on high for 10 minutes.  Place the tuna steaks on the grill rack. Grill for 3 to 4 minutes per side or until the tuna flakes easily. Saute the mushrooms in 2 Tablespoons sesame oil in a skillet until brown on both sides.  Stir in the reserved marinade. Cook until heated through. Arrange the tuna steaks on a serving platter.  Pour the mushroom sauce over the steaks.


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