Ingredients
1/3 cup dry red wine or reduced-sodium beef broth1/3 cup reduced-sodium soy sauce2 teaspoons minced fresh gingerroot1 teaspoon minced garlic4 tuna steaks (6 ounces each)1 bay leaf1 tablespoon olive oil
Preparation
In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes.
Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.
