Place tuna in a single layer in a large shallow glass dish. Combine soy sauce, sake, sesame oil, crushed red pepper and garlic in a small bowl. Reserve 1/4 cup of the soy mixture at room temperature. Pour remaining soy sauce mixture over the tuna. Cover and marinate in refrigerator for 40 minutes, turning once. Prepare grill. Drain tuna, discarding marinade. Place tuna on grid. Grill on uncovered grill over medium hot coals for 4-6 minutes, turning halfway through grilling time. Transfer tuna to carving board. Cut each tuna steak into thin slices; fan out slices onto serving plates. Drizzle tuna slices with reserved soy sauce mixture; sprinkle with cilantro. Makes 4 servings.
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