Ahi Tuna with Japanese Salsa

4 8-ounce Ahi tuna steaks
1 tablespoon olive oil, enough to lightly brush tuna steaks salt and pepper, to taste
3 tablespoons water
8 cups fresh spinach
3 tablespoons pickled ginger, julienned
1 teaspoon red chile powder
3 tablespoons toasted sesame seeds
1/2 cup diakon, julienned
1 tablespoon rice wine vinegar
1/2 cup nori, julienned


Prepare the Japanese salsa. Heat water and wilt spinach. Chop the spinach and add to a bowl. Add all other salsa ingredients to the bowl and mix. Let stand 1 hour.
Heat your grill to a medium heat. Lightly brush tuna with olive oil and season with salt and pepper. Grill 2 to 3 minutes per side. Serve grilled tuna immediately with Japanese salsa.
Serving Ideas: Wasabi is also a wonderful complement to this dish.