Total Calories: 429
Rinse the tuna steaks and pat dry. Arrange in a shallow dish. Combine the balsamic vinegar, 1/4 cup sesame oil, gingerroot, cilantro, green onions, and sugar in a bowl and mix well. Pour over the tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Drain, reserving the marinade.
Preheat the grill on high for 10 minutes. Place the tuna steaks on the grill rack. Grill for 3–4 minutes per side or until the tuna flakes easily. Sauté the mushrooms in 2 tablespoons sesame oil in a skillet until brown on both sides. Stir in the reserved marinade. Cook until heated through. Arrange the tuna steaks on a serving platter. Pour the mushroom sauce over the steaks.
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