Union Square Cafe's Marinated Filet Mignon Of Tuna

• 2 cups teriyaki sauce
• 1/2 cup dry sherry
• 4 tablespoons finely chopped ginger
• 1/2 cup chopped scallions
• 2 cloves garlic, peeled and thinly sliced
• 1/2 teaspoon cayenne
• 2 teaspoons freshly ground black pepper
• Juice of 2 lemons
• 4 yellowfin tuna steaks, weighing 8 to 10 ounces each, cut into cubes
• 2 tablespoons olive oil
• 1/4 cup pickled ginger

1. Combine all the marinade ingredients in a bowl and place the tuna steaks in it.
2. Refrigerate for 3 hours, turning the tuna every hour.
3. About half an hour before cooking, remove the tuna from the marinade to a plate, and let it reach room temperature.
4. Preheat a grill, barbecue or pan to very hot.
5. Brush the tuna steaks with olive oil.
6. Grill for 1 to 2 minutes on each side.
7. The outside should be well seared, and the center should be just warm and very rare.
8. Garnish each tuna steak with pickled ginger, and serve.

teriyaki sauce, sherry, ginger, scallions, garlic, cayenne, freshly ground black pepper, lemons, yellowfin, olive oil, pickled ginger

Taken from cooking.nytimes.com/recipes/3441 (may not work)