Serving Size: 4

Ingredients:
4 fresh tuna steaks
1 teaspoon cornstarch
½ cup rice vinegar
½ cup soy sauce
3 tablespoons sesame oil
1 lb. spinach leaves, stemmed
1 cup basmati rice, steamed

Directions:
1. In small mixing bowl combine cornstarch and rice vinegar. Whisk until smooth.
2. In a medium skillet pour in soy sauce over medium heat. Stir in vinegar mixture. Simmer until it begins to thicken.
3. In a vegetable steamer, steam spinach. Do not overcook.
4. Meanwhile, rub both sides of tuna steaks with sesame oil. Grill over hot coals about 5 minutes on each side.
5. Serve on top of spinach leaves and steamed rice.