2 tbsp grapeseed oil
1 small shallot, minced
2 tbsp fresh ginger, minced
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tap chinese chille garlic sauce
1 lb tuna steak
2 c baby arugula
1 avocado, sliced thin
In a small skillet, heat oil, add shallot and garlic and cook over low heat for 3 minutes until softened. Remove from heat add soy sauce, vinegar and chili sauce, allow to cool.
Brush tuna with oil and seasonnwoth salt and pepper. Grill over high heat, turning until brown on both sides and rare in the middle.
Drizzle the Arugula with a little dressing, divide amount plates. Slice tuna and serve with dressing on the side.