This uses the Spicy Sesame Ginger Vinaigrette, so you’ll want to make that first. It’s a very simple recipe, and the thing that will make it memorable is your seeking out special young tender savory greens, like cress (of which there are many varieties), arugula, and mizuna, to name a few, and also some savory sprouts, like sunflower and daikon. The idea is to grill the tuna so that it is still beautifully pink inside, top it with your amazing salad mixture, and then spoon over the vinaigrette.
Prepare a Charcoal fire or preheat a stovetop grill. Brush the steaks with a couple of tablespoons of the vinaigrette and grill on both sides until they are to your liking but hopefully no more than medium-rare. Place on warm plates, arrange greens and sprouts attractively on top, and spoon over some of the vinaigrette. Serve immediately.
© 2004 John Ash. All rights reserved.