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Grilled tuna steaks.

If you want to enjoy the moist flavor of rare tuna and the fish has not been frozen, freeze steaks at 0|degrees~ for at least 7 days to destroy any potentially harmful organisms. Thaw in the refrigerator.

4 tuna (ahi) steaks, each 1 inch thick (about 1 3/4 lb. total) 3 tablespoons lime juice 2 tablespoons reduced-sodium soy sauce 1 tablespoon minced fresh ginger 1 tablespoon minced garlic Lime wedges Oriental sesame oil (optional)

Rinse tuna, pat dry, and lay in a 9- by 13-inch pan. Mix lime juice with soy sauce, ginger, and garlic; pour over fish. Cover airtight and chill at least 1 hour or up to 1 day; turn fish over occasionally.

Lay fish on a lightly oiled grill 4 to 6 inches above a bed of hot coals (you can hold your hand at grill level only 1 to 2 seconds). Cook, turning once, until fish is browned but still pink in center (cut to test), 6 to 7 minutes total. Accompany with lime and sesame oil to add to taste. Makes 4 servings.

Per serving: 207 cal. (7.8 percent from fat); 43 g protein; 1.8 g fat (0.4 g sat.); 2.6 g carbo.; 369 mg sodium; 81 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Ingraham, Jane
Publication:Sunset
Article Type:Column
Date:May 1, 1993
Words:210
Previous Article:Bavarian crunch potato salad.
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