Tuna is a very lean fish and will dry out if overcooked! Cook to an internal temperature of 145 degrees F (65 degrees C).
3 tablespoons light soy sauce 45 mL
3 tablespoons canola oil 45 mL
1/4 teaspoon dried pepper flakes 1 mL
6 tuna steaks (6 ounces/170 g each), rinsed and pat dry
canola oil cooking spray
1/2 cup chopped fresh cilantro leaves 125 mL
1/4 cup chopped fresh basil leaves 60 mL
2 tablespoons fresh lime juice 30 mL
1 tablespoon white vinegar 15 mL
1/2 teaspoon minced garlic 2 mL
In small bowl, whisk together soy sauce, canola oil and pepper flakes.
Place tuna steaks and 2 tablespoons (30 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat tuna steaks.
Refrigerate no longer than 30 minutes.
Preheat grill. Coated with cooking spray over high heat.
Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1 1/2 minutes on each side or until very pink in center (internal temperature of 145 degrees F/65 degrees C). Do not overcook tuna or it will become tough.
Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture