Categories: Seafood

Ingredients

• fresh tuna steaks 6-8 oz. each
• 1/2 Cup soy sauce
• 1/3 Cup rice vinegar
• 1/8 Cup honey
• 1/4 Cup minced green onions
• 2 T toasted sesame oil
• 1 clove garlic, minced
• 1 teaspoon red chilli flakes
• 10 oz. fresh spinach
• 2 T rice vinegar
• 2 t chilli garlic sauce
• 1 t fresh grated ginger
• 1 t honey
• 1/2 t kosher salt
• Sesame seeds

Directions

1. Preheat grill until hot. If using charcoal, ensure that the coals are grey before cooking.

2. Combine soy sauce, rice vinegar, honey, minced green onions, sesame oil, garlic and red chilli flakes in a bowl. Pour half the mixture in a reseal able plastic bag and place the tuna steaks inside the bag. Make sure the marinade covers all steaks and let the steaks marinate for 10 minutes.

3. Remove steaks from the bag and save the liquid for basting.

4. Place the steaks on the hot grill and cook for two minutes. Rotate the steaks 90° and cook for one to two minutes more. This will help give the steaks grill marks. Brush the steaks with marinade during this time.

5. Flip the steaks and cook for 2 minutes. Brush with marinade and rotate 90°. Cook for another one to two minutes. Don’t cook the steaks for more than 8 minutes total.

6. Combine 2 T of rice vinegar with 2 teaspoons of chilli garlic sauce, fresh ginger, honey and salt. As the steaks are finishing cooking, sauté the spinach in some sesame oil over medium high heat until it starts to wilt. Add the sauce mixture to the spinach and cook for one more minute. Garnish with sesame seeds.

7. Serve the reserved portion of the marinade as a dipping sauce.

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