5 tablespoons rice wine vinegar
1/3 cup dark soy sauce
1/3 cup white wine
1/8 teaspoon ground cardamom
½ teaspoon sugar
3 tablespoons peanut oil
Tuna steaks to serve 4
1 small onion, peeled and diced
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced
2 teaspoons toasted (Oriental) sesame oil
2 scallions, diced
salt and freshly ground black pepper to taste
Heat oven to 375° F. Combine vinegar, soy sauce, white wine, cardamom and sugar in a small bowl.
Put 2 tablespoons of the peanut oil into a Dutch oven or flameproof casserole over medium-high heat. When oil is hot, add tuna steaks (sauté in batches if pan is crowded and sauté for about 2 minutes. Turn tuna over and sauté for 1 additional minute. Remove steaks from pan and keep warm.
Add remaining tablespoon of peanut oil to pan and sauté onion and ginger for 4 minutes over medium heat. Add garlic and sauté for another 3 minutes. Add the reserved vinegar mixture and bring to a boil.
Add the tuna steaks, cover and bake in preheated oven until done, about 7 minutes for 1 inch thick steaks (check after 5 minutes; if steaks are closer to ½ inch thick, check after just 4 minutes). Remove steaks from pan and keep warm.
Place pan on top of stove and reduce liquid over medium-high heat for 1-2 minutes. Add sesame oil, scallions, and salt and pepper to taste and continue to cook for another minute. Pour liquid over reserved tuna steaks and serve.