Broiled Tuna Steaks With Herb Vinaigrette

• Salt and freshly ground pepper to taste
• 1 teaspoon grated fresh ginger
• 4 sprigs fresh thyme, chopped coarse, or 1 teaspoon dried
• 2 tablespoons dark soy sauce
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 4 tuna steaks, each about 1 inch thick, 2 pounds total weight
• Tomato and herb vinaigrette (see recipe)

1. Preheat the broiler or an outdoor grill.
2. In a mixing bowl, blend the salt, pepper, ginger, thyme, soy sauce, lemon juice and olive oil.
3. Brush the mixture all over the tuna.
4. Cover with plastic wrap and let stand about an hour or until ready to broil.
5. Arrange the steaks on a rack and place under the broiler or over the grill about 4 inches from the source of heat.
6. Broil about 3 minutes.
7. If using the oven, leave the door partly open.
8. Turn the steaks, continue broiling, leaving the door partly open, for another 3 minutes.
9. The center should remain pink.
10. Serve with tomato and herb vinaigrette on the side.

salt, ginger, thyme, soy sauce, lemon juice, olive oil, tuna, tomato

Taken from cooking.nytimes.com/recipes/3646 (may not work)