Thick tuna steaks cook up beautifully on the barbecue. Cook this Asian-inspired tuna to medium rare for the best results.

Yield: Serves 6.



  • 1/2 cup soy sauce
  • 2 tbsp dry sherry
  • 2 tbsp chopped green onion
  • 2 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tsp Worcestershire sauce
  • 2 cloves garlic, finely chopped
  • 2 lb (1 kg) thawed sushi-grade tuna steaks, 1 inch thick


  1. To prepare marinade, combine all ingredients except tuna in a heavy zip-lock plastic bag. Add tuna and squeeze bag to coat tuna with marinade; seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 1 hour or up to 2 hours.
  2. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  3. Remove tuna from marinade; discard marinade. Grill tuna on oiled grid for 4 - 5 minutes per side. Tuna will be medium rare.
Nutritional analysis per serving:

187 calories, 1 g fat, 40.9 g protein, 0.4 g carbohydrate, 0 g fibre, 165 mg sodium

*Ingredient not included in nutritional analysis.