Tuna Steaks Glazed with Ginger, Lime and Soy 

from Provida Chat Forum member robin1232 
 
I'm a type A, and I have been eating a lot of tuna.  The first week, 
I overcooked it and was thrilled I had some dental floss in my desk 
drawer at work!  I wanted to find a good way to make it that I would 
enjoy over and over.  Here is a tuna recipeI found last week.  
I tweaked it a bit, and it turned out pretty good.

4 tuna steaks, 1 inch thick 
2 TB lime juice 
1.5 TB soy sauce (I used reduced salt soy sauce) 
2 garlic cloves, crushed (I used the minced kind in a jar you get in 
the produce section of the market) 
2 tsp ginger, grated 
1.5 tsp sesame oil (I used no-salt added chicken broth) 
1 tsp chili pepper, minced (didn't realize I was out - used a tad of 
cayenne instead) 
1 tsp sugar (I used Splenda instead) 

Whisk ingredients in a small bowl.  Pour marinade over fish and turn to 
coat.  Cover and let marinate for 30 minutes at room temperature or 1  
hour in the fridge.  Turn the fish over once or twice and spoon the 
marinade over it.  Preheat broiler, and broil the fish 4 inches from 
the heat until glazed and golden, basting a couple of times with the 
marinade, about 3  minutes.   Carefully turn the fish, broil until glazed 
and just cooked.  Transfer to a plate and spoon the juice over the top. 

To tell the truth, I grilled it in the George Foreman grill, and kept it 
rare since I didn't want to overcook it by warming it in the microwave at 
work.  I thought it turned out pretty well.  
This recipe came from Just Seafood Recipies