Asian Sesame-Crusted Tuna Steak on Arugula 

by Tami Gilliam, s/v Heart of Gold 

• 3 tbsp rice vinegar
• 1 1/2 tbsp soy sauce
• 1 tbsp honey mustard
• 1/2 tsp toasted sesame oil
• 1 tsp grated fresh ginger root
• 1 clove garlic, minced
• 4 tuna steaks (about 1" thick
• 1 package or bunch fresh arugula
• 1/4 tsp sea salt, or to taste
• 1/4 cup sesame seeds

In a small bowl, whisk the vinegar, soy sauce, mustard, oil, ginger, and garlic.  Using about 2 tbsp of this vinaigrette, brush the entire surface of the tuna steaks.  Toss the remaining vinaigrette with the arugula.

Heat a large nonstick skillet over medium-high heat.  Sprinkle the tuna with salt.  Pour the sesame seeds on a plate and dip each tuna steak into the seeds to coat all sides.  Lightly coat steaks with cooking spray and cook for 2 minutes per side or until medium-rare.  (Reduce the heat to medium if the seeds begin to burn).

Place equal portions of arugula onto each of 4 plates and top each with a tuna steak. 

*Several people asked what arugula was:

Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a "peppery-mustardy" flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sautéed in olive oil. You can substitute most any green for arugula, but the closest matches are Belgian endive, escarole, and dandelion greens.

I generally find arugula in a package in the organics section at my grocery.  If you can't find it, I would substitute spinach.