Yellowfin Tuna with Scallions and Ginger

foodandwine.com

Tony Bones

1 ½ cups extra-virgin olive oil

1 ½ pounds fresh yellowfin tuna steaks (at least 1 inch thick), cut into 8 equal pieces

Salt and freshly ground pepper

10 large scallions, thinly sliced

1 ½ teaspoons minced ginger

3 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 tablespoon ketchup

½ tablespoon cold unsalted butter

Directions at foodandwine.com

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