Grilled Tuna with Ginger Rice and Wasabi-Ginger Sauce

When we were growing up, "tuna" always meant Charly in a can. Nowadays, you can get good Shashimi-grade tuna steaks at the corner grocery store almost any day of the week. This is a simple summer recipe that can be finished in an hour or less. The aromatic sweetness of the ginger rice (Kathy's original recipe) nicely complements the grilled tuna and the piquant reduction sauce.
- Tuna:
- 1 Pound fresh Shashimi-grade tuna steak
- 1/4 Cup tamari or soy sauce
- 1 Tbl olive oil
- 1 Pinch sea salt
- Course ground black pepper
- Rice:
- 3 Tablespoons tamari or soy sauce
- 1 Cup uncooked Jasmine rice
- 2 Cups water
- Dash sea salt
- 2 Tablespoons Chopped preserved ginger in syrup (available at specialty foods shops and some supermarkets)
- Sauce:
- 1 cup rice wine vinegar
- 2 Tablespoons sesame oil
- 2 Tablespoons syrup from preserved ginger (see above)
- 1 Tablespoon wasabi powder
- 1 Tablespoon tamari or soy sauce
- 1 Tablespoon lime juice
Serves: 2.