4 fresh boneless tuna steaks — (6-8 oz. each)
salt and freshly ground pepper 1/4 cup sherry vinaigrette
(see Exhibition Salad)
Rinse the tuna steaks and pat them dry. Place them in a glass pan, season with salt and pepper, and pour the vinaigrette over them. Cover with plastic wrap and marinate for 30 minutes to 1 hour. Preheat the grill. Grill the steaks for 2 to 3 minutes per side for rare, 5 minutes per side for well done. Serves 4.