Tuna Steaks and Ginger [barbecue]

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[font "ARIAL"][#000080][size 3]Ingredients[/size][/#000080][/font] [font "ARIAL"][#004040][size 3]Preparation[/size][/#004040][/font] [font "ARIAL"][#000080][size 2] [ul] [li]1/4 cup [60 mL] light soy sauce [li]2 tablespoons [30 mL] dark sesame oil [li]2 tablespoons [30 mL] rice wine vinegar [li]1 tablespoon [15 mL] garlic, minced [li]1 tablespoon [15 mL] freshly minced ginger [li]1 scallion, sliced thin [li]4 [8-ounce / 227-g each] tuna steaks [li]Salt to taste [/li][/ul][/size][/#000080][/font] [font "ARIAL"][#004040][size 2] [ul] [li]Whisk together soy sauce, dark sesame oil, rice wine vinegar, minced garlic, minced ginger and scallion slices. [li]Arrange tuna steaks into a glass or ceramic dish. [li]Brush both sides of tuna steaks with marinade. [li]Cover and leave to marinated for 30 minutes, refrigerated, turning once. [li]Sprinkle steaks with salt; transfer over a hot grill, over a medium-hot fire. [li]Close lid. [li]Barbecue for 10 minutes for every inch [2.5 cm] of thickness, turning once until cooked through, checking with the tip of a knife. [/li][/ul][/b][/size][/#004040][/font]
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