Marinated Tuna On Daikon

• 1 cup soy sauce
• Juice of 1 lemon
• 1/4 cup dry Sherry
• 2 tablespoons finely chopped fresh ginger
• 1/4 cup chopped scallions
• 1 clove garlic, finely chopped
• Pinch of red pepper flakes
• 2 tablespoons freshly ground black pepper
• 1 pound yellowfin tuna, deep red in color, cut in half lengthwise
• 1 large daikon, scraped with a vegetable peeler and cut into 1/4-inch slices
• Shaved pickled ginger for garnish (available at Oriental markets)

1. In a glass or ceramic pan, combine all the ingredients for the marinade.
2. Add the tuna, turning it in the pan to cover with the marinade.
3. Cover the pan and refrigerate for at least one hour, but not more than two hours.
4. Turn the tuna from time to time.
5. Drain, reserving the marinade.
6. To prepare, preheat a charcoal grill or broiler until as hot as possible.
7. Grill the tuna on one side for one to two minutes.
8. Turn and grill another one to two minutes.
9. The tuna should be seared on the outside and almost raw within.
10. To serve, cut the tuna into quarter-inch slices.
11. Place each slice on a piece of daikon and top with a shaving of pickled ginger.
12. Spoon a bit of the marinade over the cooked tuna.

soy sauce, lemon, sherry, fresh ginger, scallions, clove garlic, red pepper, freshly ground black pepper, yellowfin tuna, daikon, ginger

Taken from cooking.nytimes.com/recipes/3195 (may not work)