Tangerine Tuna

• 1/4 cup soy sauce
• 1/4 cup fresh tangerine juice
• 4 strips tangerine zest
• 3 tablespoons honey
• 2 tablespoons Oriental sesame oil
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3 strips lemon peel
• 1 whole star anise (optional)
• 4 tuna steaks (about 1 1/2 pounds total), cut to 1/4- to 1/2-inch thick
• 1 tablespoon Oriental sesame oil, for brushing the tuna
• 2 scallions trimmed, with the white part minced and the green part finely chopped; reserve for garnish
• 2 tablespoons toasted sesame seeds

1. Whisk together all of the ingredients for the marinade in a shallow mixing bowl.
2. Place the tuna steaks in a nonreactive baking dish and pour the marinade on top.
3. Marinate the tuna, covered, in the refrigerator for 30 to 60 minutes, turning the steaks once or twice.
4. Meanwhile, preheat broiler.
5. Drain the tuna steaks and blot dry.
6. Brush the steaks with the sesame oil.
7. Grill the tuna for one minute on each side, or until cooked to taste.
8. Sprinkle the tuna with the chopped scallion greens and sesame seeds and serve at once.

soy sauce, fresh tangerine juice, zest, honey, sesame oil, garlic, fresh ginger, star anise, tuna, sesame oil, scallions, sesame seeds

Taken from cooking.nytimes.com/recipes/2996 (may not work)