1. Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer.

2. In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade.

3. Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes.

4. Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry vinaigrette as a sauce.

/Fish