Ingredients

• 4 5- to 6-ounce tuna steaks, each about 1 inch thick
• 1/4 cup purchased teriyaki marinade
• 3 tablespoons butter, room temperature
• 2 tablespoons (about) wasabi powder (horseradish powder)
• 2 tablespoons chopped fresh chives
• 1 tablespoon light olive oil

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Instructions

1. Place tuna in shallow glass dish. Pour marinade over and turn to coat. Let tuna stand 10 minutes at room temperature, or cover and refrigerate 1 hour. Mix butter, wasabi powder, and chives in small bowl.
2. Prepare barbecue (medium heat). Remove tuna from marinade; brush on both sides with oil. Sprinkle with salt and pepper. Grill fish, brushing occasionally with remaining marinade, about 2 minutes per side for medium-rare. Transfer to platter. Top with wasabi butter and serve.