1

Rinse tuna steaks and pat dry. Arrange in a shallow dish. Combine balsamic vinegar, ¼ cup sesame oil, ginger, 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.

2

Preheat grill to high-heat for 10 minutes. Place tuna steaks on the grill rack. Grill 3 to 4 minutes per side or until the tuna flakes easily.

3

Sauté the mushrooms in a 2 Tablespoons sesame oil in a skillet until brown on both sides. Stir in reserved marinade. Cook until heated through.

4

Arrange tuna steaks on a serving platter. Pour the mushroom sauce over the steaks.