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1
Cut the tuna into 4 or 8 equal portions, depending on whether it will be served as an appetizer or a main course.
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2
Put the fish in a shallow dish made of a noncorrodible material (glass, clay, stainless steel or enameled iron).
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3
Make a marinade by combining the soy sauce, lemon juice, sherry, ginger, scallions, garlic, chili pepper and black pepper.
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4
Pour the marinade over the tuna, cover and refrigerate for 5 to 8 hours.
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5
After the tuna has marinated, prepare the greens.
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6
Tear the leaves into bite-sized pieces.
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7
Wash the leaves well under running water and place them in a large pot.
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8
Cover and steam over a high heat for about 5 minutes, adding a little boiling water if necessary to keep the greens from burning.
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9
When the greens are tender, drain them in a colander.
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10
If you are using a gas grill to cook the fish, preheat it to the highest setting.
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11
If you are using a charcoal grill, give the coals enough time to become red hot.
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12
The tuna can also be broiled.
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13
Meanwhile, heat the olive oil in a pan and, when the oil sizzles, add the greens.
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14
Saute for no more than 2 minutes.
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15
Taste the greens and add salt and freshly ground black pepper if desired.
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16
Set them aside.
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17
Remove the fish from the marinade and reserve the marinade.
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18
Grill or broil the steaks until they are lightly charred on the outside and opaque in the center.
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19
(Tuna should not be eaten rare because of the danger of parasites.)
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20
While cooking the steaks, baste them frequently with the marinade.
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21
When the fish is thoroughly cooked, arrange the greens on a warm platter or individual plates.
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22
Place the tuna on the greens, garnish with lemon quarters and serve immediately.
