Ingredients
1/4 cup reduced-sodium teriyaki sauce1 tablespoon rice vinegar2 teaspoons sesame oil4 tuna steaks (8 ounces each)1/2 cup wasabi mayonnaise2 tablespoons chopped green onion2 teaspoons lemon juice
Preparation
In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until medium-rare or until slightly pink in the center. Serve with wasabi sauce.
