3 large cloves garlic, minced
3 shallots, diced
3 tablespoons extra-virgin olive oil
1 cup orange juice
1 cup low-sodium soy sauce
4 tablespoons miso
2 tablespoons wasabi powder
1 tablespoon mirin, or to taste
Eight 1/2-inch thick yellowfin tuna steaks (about 4 to 6 ounces each)
Kosher salt and freshly ground black pepper
White sticky rice, for serving
Sliced radicchio, for serving
Sliced romaine lettuce, for serving
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