Tuna Teriyaki

2 tablespoons teriyaki sauce
1 tablespoon each rice vinegar and freshly squeezed lemon juice
1 teaspoon minced pared gingerroot
1 garlic clove, minced
2 boneless tuna steaks (1/4 pound each)
1 teaspoon Chinese sesame oil

In shallow medium mixing bowl (not aluminum) combine teriyaki sauce, vinegar, lemon juice, gingerroot and garlic; add tuna and turn to coat. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour or overnight. Preheat broiler. Remove tuna from marinade, reserving marinade. Brush each side of each tuna steak with 1/4 of the oil; set tuna on non-stick baking sheet. Broil 5" from heat source, turning once, until tuna is cooked through and flakes easily when tested with a fork, 3-4 minutes on each side. While tuna is cooking, cook marinade. Transfer reserved marinade to small sauce pan and bring to a boil; boil until mixture is reduced to 2 tablespoons, about 4 minutes. To serve, transfer tuna steaks to a serving platter and top each with half of the marinade mixture.
Makes 2 servings