Chile-Ginger Grilled Tuna, with Korean-style Salad

• 1/2 cup shredded Napa (Chinese) cabbage
• 1/4 cup bean sprouts of your choice (radish, alfalfa, etc.)
• 1 cucumber, peeled, seeded, and thinly sliced
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 fresh chile pepper of your choice, minced
• 2 tablespoons sugar
• 2 tablespoons roughly chopped fresh basil
• 2 tablespoons fresh chile pepper of your choice, minced
• 2 tablespoons minced ginger
• 1/4 cup roughly chopped fresh cilantro
• 1/4 cup sesame oil
• Salt and freshly cracked black pepper to taste
• 4 8-ounce tuna steaks, about 2-inches thick

1. In a medium bowl, combine the cabbage, bean sprouts, and cucumber.
2. Make the dressing: In a small bowl, combine all the ingredients and whisk together well.
3. Add just enough dressing to the cabbage-cucumber mixture to moisten the ingredients, toss well, and refrigerate.
4. Make the rub: In a small bowl, combine all the ingredients and mix well.
5. Rub the tuna steaks generously with the spice rub, place them on the grill over a hot fire, and cook for about 4 minutes on each side for medium-rare.
6. To check for doneness: Cut into one of the steaks and check to see that it is just translucent in the center.
7. Remove from the grill and serve with the chilled vegetable salad.

cabbage, bean sprouts, cucumber, soy sauce, rice vinegar, ginger, garlic, pepper, sugar, fresh basil, fresh chile pepper, ginger, fresh cilantro, sesame oil, salt, tuna

Taken from www.cookstr.com/recipes/chile-ginger-grilled-tuna-with-korean-style-salad (may not work)