Ingredients
4 6oz Ahi- Tuna Steaks (about 1 ½ inch thick)
¾ cup teriyaki marinade
¼ cup roasted black or white (or mixed) sesame seeds
12 oz fresh spinach leaves
2 tablespoons olive oil (split in half, 1 for the steaks and 1 for the spinach)
1 tablespoon fresh lemon juice
Ginger Salsa:
3 tablespoons rice wine vinegar
1 tablespoon wasabi powder
1/4 cup English hot house cucumber sliced thin and quartered
3 tablespoons chopped sushi ginger
2 tablespoons small diced red onion
2 tablespoons chopped roasted red bell pepper from jar
Salt and pepper
Preparation
In a zip lock baggie, marinate tuna steaks for ½ hour.
In a small bowl whisk the rice wine vinegar and wasabi powder together. Add the ginger, cucumber, onion and roasted pepper. Add a touch of salt and pepper, toss and set aside at room temperature.
Heat gas grill to a medium high heat or charcoals should be medium ash in color. Brush each steak with olive oil so it will not stick to the grill, and then roll the sides of steaks only, in sesame seeds. Grill steaks to your desired taste, for medium rare, 4 minutes per side.
Meanwhile in a 10 inch skillet heat to a medium high heat and add one tablespoon of olive oil. Add the spinach leaves and lemon juice and toss for 2 minutes until spinach is limp. Do not over cook. Divide the spinach on to four plates, top with ahi-tuna steak and then ginger salsa.
