Tuna Tataki

• 1 pound Tuna Steaks (2 Medium Steaks Or So)
• 2 cups Baby Spinach Or Arugula, Washed
• 1/4 cups Ponzu (or Substitute 3 Tablespoons Soy Sauce, 1 Tablespoon White Or Rice Vinegar, And 1 Pinch Sugar For The 1/4 Cup Ponzu)
• Salt To Taste
• Light Oil, For Searing
• Chili Oil, To Taste

1. Preheat a large skillet to medium-high heat.
2. Very lightly season both sides of the tuna with salt to taste. When the pan is hot, drizzle a small amount of light oil into the pan. When oil is hot add the tuna and sear the tuna for 45 seconds on both sides-to just barely cook the edges.
3. Remove the tuna from the heat and let it rest. You could sear the meat ahead of time, chill it, and assemble closer to meal time, as well.
4. Thinly slice the tuna against the grain into 2-inch slices. Layer the tuna around the edges of a shallow platter with a lip, and mound the greens in the center of the tuna.
5. Drizzle the entire dish with the ponzu and as much chili oil as you can handle.
6. Serve with sushi, as a salad, appetizer, or over rice for a perfect meal.

arugula, ubc, salt, light oil, chili oil

Taken from tastykitchen.com/recipes/salads/tuna-tataki/ (may not work)