Ingredients

4 yellow fin tuna steaks, 1-inch thick
Sesame oil
1 rounded tsp. cornstarch
1/3 C. rice vinegar
1/3 C. mirin
1/3 C. soy sauce
1 lb. spinach leaves, rinsed, stemmed and dried
1 (6 oz.) box Wagner’s Saffron Rice, cooked per box directions
3 Tbsp. minced cry

Cooking Instructions

Start coals, start rice. Make sauce: dissolve cornstarch in vinegar. Combine with mirin and soy sauce and simmer until mixture is a clear dark brown and thickened. Remove from heat but keep warm. Stem spinach leaves for 2 minutes. Grill fish rubbed with sesame oil over hot coals 5-7 minutes per side Assemble: Arrange a bed of spinach on each plate, place a tuna steak on top of spinach. Spoon a ring of yellow rice around plate. Spoon sauce over tuna and sprinkle with crystallized minced ginger.

"Blessed are those who hunger and thirst for righteousness, for they shall be satisfied." (Matthew 5:6)