To cook fresh tuna, first pat dry the tuna steaks with paper towels to remove any excess moisture. Lightly season the tuna steaks to taste, and either grill or pan fry the steaks two minutes on each side, or bake the tuna in tin foil for ten to fifteen minutes.
To marinade the tuna steaks before cooking them, combine 1/2 cup soy sauce, 1/2 cup rice wine vinegar, 2 tablespoons sambal oelek, 4 finely chopped scallions, 2 finely chopped garlic cloves and 1 1/2 inches of peeled and grated ginger into a shallow dish. Allow the tuna steaks to marinade in the mixture for two hours in the fridge. Afterward, allow them to marinade in the mixture for 30 minutes at room temperature. Gently blot off any excess marinade, and either grill or pan fry the tuna steaks on high heat. Serve the steaks with soy sauce and chopped scallions.
To make tuna steak on fettuccine, marinade the tuna in 2 tablespoons white wine, 2 tablespoons olive oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, 1/8 teaspoon salt and 1/16 teaspoon pepper for one hour.
Sauté 1/2 cup of chopped onion, 1 cup diced tomatoes, 1/4 teaspoon brown sugar, 6 tablespoons white wine and 1/2 teaspoon oregano in a large pan. Once the onion is tender, add salt and pepper to taste, and bring mixture to a boil. Reduce heat and allow mixture to thicken.
Cook 3 ounces of fettuccine. Remove the tuna steaks from the marinade and add to the tomato mixture. Bring the mixture to a boil. Reduce the heat, and allow the tuna steaks to simmer covered for six minutes. Plate the fettuccine and top with the tuna-and-tomato mixture.