BROILED TUNA STEAKS WITH JAPANESE

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 Saffron Rice, cooked per box directions
3 tbsp. minced crystallized ginger

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.