Grilled Ahi Tuna Sashimi Strips with Mizuna and Avocado

• 2 ahi tuna steaks (6 ounces each)
• Peanut oil
• Salt and freshly ground pepper
• 2 avocados, peeled, pitted and thinly sliced
• 4 cups mizuna leaves
• 2 plum tomatoes, finely chopped
• 1/4 cup rice wine vinegar
• 2 teaspoons wasabi paste
• 1/4 cup olive oil
• Salt and freshly ground pepper

1. Preheat grill.
2. Brush steaks with oil and season with salt and pepper to taste.
3. Grill for 1 minute on each side (just to obtain grill marks) Remove and slice each steak into 8 slices
4. Place 1 cup of mizuna on each plate.
5. Divide avocado and tomatoes among plates.
6. Drizzle with the wasabi vinaigrette.
7. Whisk together all ingredients until combined.
8. Season with salt and pepper to taste

tuna, peanut oil, salt, avocados, mizuna, tomatoes, rice wine vinegar, wasabi paste, olive oil, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-ahi-tuna-sashimi-strips-with-mizuna-and-avocado-recipe.html (may not work)