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Hibachi Tuna Teriyaki

2 lb Yellow fin tuna; sliced thin
1 c Soy sauce
1/3 c Sugar
1/2 c Dry white wine
1 tb Lemon juice; fresh only
1 c Sake
1 tb Tomato paste

Mix sauce, pour over fish and marinate for 30 minutes.

Preheat the charcoal grill.

Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat.

Grill tuna slices 2-3 minutes on each side.

Remove tuna to serving platter and pour heated sauce over top.

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