PREPARATION:

1. Place tuna in single layer in large shallow glass dish. Combine sherry, soy sauce, sesame oil, hot chili oil and garlic in small bowl. Reserve 1/4 cup soy sauce mixture at room temperature. Pour remaining soy sauce mixture over tuna. Cover; marinate in refrigerator 40 minutes, turning once.
2. Spray grid with nonstick cooking spray. Prepare grill for direct grilling.
3. Drain tuna, discarding marinade. Place tuna on grid. Grill, uncovered, over medium-hot coals 6 minutes or until tuna is opaque, but still feels somewhat soft in center,* turning halfway through grilling time. Transfer tuna to carving board. Cut each tuna steak into thin slices; fan out slices onto serving plates. Drizzle tuna slices with reserved soy sauce mixture; sprinkle with cilantro.

   *Tuna becomes dry and tough if overcooked. Cook it as if it were beef.