Grilled Ginger Teriyaki Tuna

Ingredients:

• 2 pounds sushi-quality tuna
• 1 1/2 tablespoons cornstarch
• 1/3 cup water
• 1/3 cup soy sauce
• 1/3 cup sake
• 4 1/2 tablespoons sugar
• 1 1/2 tablespoons fresh ginger, peeled and minced
• 1/2 dried chili pepper (optional)
• Chopped scallions, greens only

Directions:

• Rinse the tuna under cold water and drain in a colander.
  
• Cut the steaks into 6 pieces and place in a bowl.
• Mix the remaining ingredients except the scallions in a medium saucepan over medium heat and heat until thickened, stirring constantly with a wooden spoon to prevent lumps. Let cool.
• Pour the marinade over the tuna and rub the mixture all over the fish. Cover with plastic wrap and let marinate for 1 hour if possible.
• Prepare a medium-high fire for grilling and brush the grill with oil.
  
• Place the grill about 4 inches above the coals.
  
• Grill the tuna for about 3 to 4 minutes on each side for rare, 5 to 6 minutes for medium rare. (You may also sear the fish in a heavy frying pan brushed with vegetable oil, heating the pan until it is very hot and searing the tuna on both sides, covered, over very high heat.)
• Distribute onto plates, cover with scallion greens and serve immediately.