Ginger-Lime Tuna Steaks

• 1 12 lbs tuna steaks, 3/4 to 1-inch thick
• 14 cup lime juice
• 2 tablespoons vegetable oil
• 2 teaspoons gingerroot, finely chopped
• 12 teaspoon salt
• 18 teaspoon ground red pepper (cayenne)
• 2 garlic cloves, crushed
• lime wedge, if desired

1. If fish steaks are large, cut into 6 serving pieces.
2. In shallow glass or plastic dish or resealable plastic food-storage bag, mix remaining ingredients except lime wedges.
3. Add fish, turn to coat.
4. Cover dish or seal bag and refrigerate, turning fish once, for at least 1 hour but no longer than 24 hours.
5. Heat coals or gas grill for direct heat.
6. Remove fish from marinade, reserve marinade.
7. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork and is slightly pink in center.
8. Discard any remaining marinade.
9. Serve with lime wedges.

tuna, lime juice, vegetable oil, gingerroot, salt, ground red pepper, garlic, lime

Taken from www.food.com/recipe/ginger-lime-tuna-steaks-464468 (may not work)