- ½ cup shredded Napa (Chinese) cabbage
- ¼ cup bean sprouts of your choice (radish, alfalfa, etc.)
- 1 cucumber, peeled, seeded, and thinly sliced
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 fresh chile pepper of your choice, minced
- 2 tablespoons sugar
- 2 tablespoons roughly chopped fresh basil
- 2 tablespoons fresh chile pepper of your choice, minced
- 2 tablespoons minced ginger
- ¼ cup roughly chopped fresh cilantro
- ¼ cup sesame oil
- Salt and freshly cracked black pepper to taste
- 4 8-ounce tuna steaks, about 2-inches thick
- In a medium bowl, combine the cabbage, bean sprouts, and cucumber.
- Make the dressing: In a small bowl, combine all the ingredients and whisk together well. Add just enough dressing to the cabbage-cucumber mixture to moisten the ingredients, toss well, and refrigerate.
- Make the rub: In a small bowl, combine all the ingredients and mix well.
- Rub the tuna steaks generously with the spice rub, place them on the grill over a hot fire, and cook for about 4 minutes on each side for medium-rare. To check for doneness: Cut into one of the steaks and check to see that it is just translucent in the center. Remove from the grill and serve with the chilled vegetable salad.