Recipe

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• 1/2 cup soy sauce
• 2/3 cup fresh lime juice
• 3 tbsp extra virgin olive oil
• 2 garlic cloves, finely minced
• 2 tbsp ginger (minced or grated )
• 2 tbsp light brown sugar
• 1 1/2 lbs fresh tuna fillets (1-inch thick )
• 2 small cucumbers, peeled
• 3/4 cup carrot, peeled and sliced very thin (or grated )
• 1 tsp finely chopped red jalapeno chiles
• 1 scallion, finely chopped (1/4 cup)
• 1 tsp sesame seeds
• 1 head green leaf lettuce , sliced into fine ribbons 1/4 inch thick (6 cups)
• 1/4 cup loosely packed cilantro leaf
• 1/4 cup loosely packed thai basil

• 1 In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups).
• 2 Stir well.
• 3 Pour half the mixture into a shallow dish large enough to fit the fish.
• 4 Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes.
• 5 If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.
• 6 Meanwhile, cut the cucumbers in half lengthwise.
• 7 Using a spoon, scoop out the seeds.
• 8 Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups).
• 9 Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve.
• 10 Remove the fish to paper towels and discard the marinade in the dish.
• 11 Pat the excess marinade from the tuna.
• 12 With a pastry or barbecue brush, brush the fish with additional olive oil.
• 13 On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided).
• 14 Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well.
• 15 When slightly cooled, cut into thick slices.
• 16 Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter.
• 17 Place the fish on top, and drizzle additional marinade over the fish.
• 18 Serve immediately.