YIELD: 12 SERVINGS

⅓ cup soy sauce
⅓ cup rice wine vinegar
1 ½ Tbsps. minced ginger
1 ½ Tbsps. minced garlic
1 each fresh chile pepper, minced
3 Tbsps. granulated sugar
3 Tbsps. roughly chopped fresh basil leaves
½ cup shredded Napa (or Chinese) cabbage
½ cup bean sprouts
1 ½ each peeled and seeded cucumber, thinly sliced
2 each carrot, peeled, thinly sliced
3 Tbsps. minced fresh chile
3 Tbsps. minced ginger
⅓ cup roughly chopped cilantro leaves
⅓ cup dark sesame oil
1 tsp. kosher salt
1 tsp. freshly cracked black pepper
3 lbs. tuna steaks, about 2-inches thick
3 qt. cooked and seasoned Jasmine or Basmati rice*

1. For the dressing: Combine soy sauce, vinegar, ginger, garlic, chile pepper, granulated sugar and basil leavesand whisk together.

2. For the salad: Combine cabbage, bean sprouts, cucumber and carrott and toss with just enough dressing to moisten; refrigerate. Set remaining dressing aside.

3. For the tuna: Mix the chile, ginger, cilantro, sesame oil, salt and pepper in a small bowl; rub liberally all over tuna. Not long before serving, grill the tuna over a very hot fire and cook about 4 minutes per side for medium-rare. Cool for a few minutes and cut into thin slices (36 slices).

4. To serve: Place about 1 cup rice in a deep bowl. Top with 3 tuna slices and a portion of cabbage salad. Drizzle with remaining dressing.

*You may also use cooked medium grain, parboiled or whole grain brown rice in this recipe.

Recipe: USA Rice Federation