This recipe came from Rob and Julie. I brought over some of the tuna I caught in Loreto and this is how Rob cooked it.
|rice wine vinegar||1 tablespoon|
|soy sauce||2 tablespoons|
|Mirin wine||2 tablespoons|
|fresh ginger||1 tablespoon||Grated.|
Combine ingredients in a small saucepan and hold over a low heat until warm.
|olive oil||2 tablespoons|
|ahi tuna steaks||4 6-ounce steaks||Refigerator cold.|
Rub both sides of each steak with a little olive oil.
In a hot skillet cook the tuna until just barely done - still very red in the center.
Pour the sauce over the fish when serving.