Ingredients
* 4 sushi-grade tuna steaks (approx.3oz each)
* Fine sea salt and freshly ground black pepper
* Nonstick cooking spray
* 2 bunches of fresh spinach
* Juice and grated zest of 1 large lemon
* 1-4 garlic cloves, minced (I love garlic so I actually use about 6)
* 2 tablespoons of wasabi paste
* 1 shallot, sliced thin
* 3 tablespoons sesame seeds
1. Preheat grill high heat (I love my Emeril cast iron double burner grill/griddle)
2. Season the tuna steaks with salt and freshly ground black pepper to taste, and spray them lightly with cooking spray (preferably 100% Olive Oil). When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
3. Meanwhile, toss spinach into steamer, lightly drizzle olive oil, salt, pepper, and a pinch or two of the minced garlic and diced shallot. Steam approximately 5-7 minutes.
4. In a medium bowl, whisk together the lemon juice and zest, remaining minced garlic, shallots and wasabi paste. Add the sesame seeds, and salt and pepper to taste.
5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a scoop of the seasoned spinach along side of the tuna and the lemon wasabi dipping sauce. Enjoy!
