Chile-Ginger Marinated Tuna Steaks

• 1/2 cup (packed) light brown sugar
• 1/4 cup vegetable oil
• 1/4 cup coarsely chopped peeled fresh ginger
• 1/4 cup finely chopped shallots
• 2 tablespoons Asian chile-garlic sauce (available at Asian markets)
• Six 1-inch-thick tuna steaks (about 1/2 pound each)
• Salt and freshly ground pepper

1. In a food processor or blender, combine the sugar, oil, ginger, shallots and chile-garlic sauce and process until a coarse puree forms.
2. Arrange the tuna steaks in a 13-by-9-inch glass baking dish.
3. Pour the marinade over the steaks and turn to coat.
4. Cover with plastic wrap and refrigerate for 2 hours, turning once.
5. Light a grill or preheat the broiler.
6. Season the tuna steaks on both sides with salt and pepper.
7. Grill the steaks, turning once, for about 4 minutes per side for medium rare.
8. Slice the tuna steaks across the grain and serve warm, at room temperature or chilled.

light brown sugar, vegetable oil, fresh ginger, shallots, asian chilegarlic, tuna, salt

Taken from www.foodandwine.com/recipes/chile-ginger-marinated-tuna-steaks (may not work)