Grilled Tuna Teriyaki

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 recipe I found last week.  
I tweaked it a bit, and it turned out pretty good.
It's called Grilled Tuna Teriyaki. 

2 Tbs light soy sauce 
1 Tbs Chinese rice wine 
(I used rice wine vinegar for a little extra zing instead) 
1 clove garlic, minced 
1 Tbs minced fresh ginger root 
1.5 lb fresh tuna steaks 
1 Tbs vegetable oil (I used no salt added chicken broth) 

(I also added a tad more soy and vinegar - didn't seem like enough marinade) 

Combine soy sauce, rice wine, garlic, and ginger in a shallow dish or 
plastic bag large enough to hold the tuna.  Put in the tuna and turn 
well to coat.  Cover, and chill for at least 30 minutes. 

Preheat the grill for high heat. 
Discard the marinade, and pat the fish dry.  
Brush both sides with oil.  (I didn't do that - I just popped them onto 
the GF grill still wet) 

Grill over high heat for about 3 minutes on a side or until it flakes 
easily with a fork.  (Again, I cooked it rare so it wouldn't be dried 
out tuna jerky from the microwave).