When I thawed out the package of tuna for the previous meal, I still had a 14oz. and an 8oz. piece left which I decided would feed three people so I saved it for our Friday get together – Joe, Cindy, and I ate tuna and Bev and Pat leftover Pasta Di Angelo. I found another Asian recipe for Six-Minute Seared Ahi Tuna Steaks on the "Bowl Of Deliciousness" blog.
I increased the marinade amount by 50% to get the recipe below.
I had mentioned in the previous post that most tuna is gassed (with carbon monoxide) to achieve the bright red color and it's easy to understand why as ours looks like beef liver.