Serves 12

6 1-inch-thick sushi-grade tuna steaks

½ cup vegetable oil

2 tablespoons sesame oil

½ cup maple syrup

⅓ cup soy sauce

2 tablespoons fresh ginger, grated

⅓ cup lemon juice

Black pepper to taste

Sesame seeds

• Place tuna steaks in a baking pan. Combine ⅓ cup vegetable oil (reserve remaining), sesame oil, maple syrup, soy sauce, ginger, and lemon juice. Pour over steaks.

• Refrigerate and let marinate for ½ hour, turning once.

• Pour remaining oil into a skillet over high heat.

• Remove steaks from marinade and drain. Sprinkle with black pepper. Sear each steak for 2 minutes on each side.

• Cut seared steaks into 1-inch cubes, sprinkle with sesame seeds, and serve immediately.

Red Wine with Fish

Although delicate fish calls for a crisp white wine, hearty tuna pairs best with dry, light-bodied reds or full-bodied roses. Think Pinot Noir and Beaujolais.