Ingredients
1/2 cup lightly salted peanuts
1/4 cup water
1 green onion, cut into 1-inch pieces
2 tablespoons toasted sesame oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon grated fresh ginger
1 clove garlic, quartered
2 to 3 tablespoons water
1 tablespoon teriyaki sauce
1 tablespoon water
4 4-ounce fresh tuna steaks or fillets (albacore or yellow fin), 1
inch
thick
Chopped peanuts (optional)
Sliced green onion (optional)

Directions
1. For peanut sauce, in a blender container or food processor bowl
combine the 1/2 cup peanuts, the 1/4 cup water, green onion pieces,
sesame oil, soy sauce, vinegar, sugar, ginger, and garlic. Cover and
blend or process until nearly smooth; pour into a small saucepan. Stir
in the 2 or 3 tablespoons water; set aside.

2. Combine teriyaki sauce and the 1 tablespoon water. Rinse fish; pat
dry with paper towels. Brush both sides of fish with the teriyaki
mixture.

3. Grill fish on the lightly greased rack of an uncovered grill
directly
over medium coals for 8 to 12 minutes or until fish flakes easily when
tested with a fork, turning once halfway through grilling.

4. Slowly warm peanut sauce over medium-low heat. (Sauce will thicken
slightly as it is heated. If desired, stir in additional water.) Spoon
sauce over fish. If desired, garnish with chopped peanuts and sliced
green onion. Makes 4 servings.