INGREDIENTS
2 TBSP. canola oil
1 TBSP. minced garlic
1 TBSP. minced ginger
1 TBSP. minced green onion
1 tsp. red pepper flakes
1/2 cup orange juice
1/2 cup hoisin sauce
3/4 cup soy sauce
3 TBSP. honey
2 tsp. sesame oil
4 tuna steaks
Salt and pepper
3 cups baby spinach
DIRECTIONS
Heat a medium saucepan.
Add the canola oil and saute garlic, ginger, and green onion until tender.
Add the red pepper flakes.
Mix the remaining ingredients in a separate bowl and add to the saucepan.
Bring to a low simmer and cook for 10 minutes.
Preheat and oil grill.
Lightly season the tuna steaks with salt and pepper.
Grill fish on one side for 4 to 5 minutes.
Flip the tuna over and brush with the barbecue sauce, continue cooking until desired doneness.
Divide the spinach among 4 plates.
Place the tuna steaks on top of the beds of spinach while the steaks are still very hot. This will wilt the spinach.
Serves 4.
