Grilled Tuna in Flank Steak Marinade

• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil; more for brushing pan
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 6-ounce tuna steaks, 3/4 to 1 inch thick (see note)

1. In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt.
2. Add tuna steaks, coating well with marinade.
3. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
4. Place a ridged grill pan over medium-high heat for about a minute.
5. Brush pan with vegetable oil.
6. Remove fish from marinade, discarding liquid, and add to pan.
7. Cook to taste (3 minutes on each side for medium-rare).
8. Serve immediately.

soy sauce, lemon juice, vegetable oil, garlic, sugar, freshly ground black pepper, salt, tuna

Taken from cooking.nytimes.com/recipes/11589 (may not work)