Marinate for no more than forty-five minutes up to four sashimi grade tuna steaks in
- 3 or 4 Tbs Olive Oil
- 2 or 3 Tbs Lime Juice
- 1 to 1-1/2" Fresh Ground Ginger Root.
- 2 or 3 Cloves of Minced Garlic
- 1 Tsp Salt
- Minced Serrano Chili to Taste
Grill over charcoal. As long as the tuna steaks are sashimi grade, they can be as rare as one likes. I recommend serving with grilled onions, mushrooms or red peppers.