This recipe was trialed by Rachel Rubin of Fit Fare and Rachel's Bite.  She also did the wonderful photography.  The recipe itself is from the Japanese Light Cookbook.

Most rice vinegars and sakes are gluten-free, but be sure to check the label.  Buy wheat-free tamari to use in place of the soy sauce for a full gluten-free dish.  Regular soy sauce contains wheat.  Tamari works 1:1 in exchange for soy sauce with no flavor loss.

Serves 4

Ingredients:

• 4 tuna steaks, each weighing about 4 ounces and cut 1 1/4-inches thick
• 1 tablespoon vegetable oil
• handful of arugula leaves
• 8 chives, finely chopped

for the marinade

• 1/3 cup soy sauce
• 3 tablespoons sake
• 2 tablespoons rice vinegar
• 1 garlic clove, minced

for the daikon dressing

• 1/4 cup grated daikon (Japanese white radish)
• 1/4 cup soy sauce
• 4 teaspoons lemon juice

In a large bowl, mix all of the ingredients together for the marinade. Add the tuna steaks and let sit for at least thirty minutes. Turn tuna steaks once or twice.

While the tuna is marinating, mix all of the ingredients together for the daikon dressing in a small bowl.

Remove the tuna from the marinade the pat dry with paper towels. Brush one side of the tuna with half of the oil.

Heat a griddle pan or heavy skillet over medium-high heat. Make sure pan gets very hot before adding the tuna. Cook tuna for two minutes and brush the raw side of the tuna with the other half of the oil while cooking. After two minutes turn over and cook for another two minutes. (Tuna will be rare. If you like it more well done you can cook the second side up to five minutes.)

Transfer steaks to a cutting board and slice. Arrange slices on serving plates. Spoon dressing over tuna slices and top of a few arugula leaves. Garnish with chopped chives.

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