© Tina Rupp
Active Time
Total Time
1 HR
Serves : 4

Christopher Lee's simple grilled tuna and crispy-chewy scallion pancakes are terrific, but what makes the dish so sensational is his kimchi, a version of the traditional Korean pickled-vegetable condiment. Unconventionally sweetened with honey and orange juice, it's utterly original and completely delicious.    More Tuna Recipes  

How to Make It

Step 1    

In a small skillet, heat the 1/4 cup of canola oil until shimmering. Add the shallot and ginger and cook over moderately low heat for 3 minutes, stirring, until softened. Remove from the heat. Add the soy sauce, vinegar and chile sauce; let cool.

Step 2    

Light a grill. Brush the tuna with oil and season with salt and pepper. Grill the tuna over high heat, turning, until browned on all sides and still rare in the center, about 8 minutes. Transfer the tuna to a work surface and cut into 1/3-inch slices

Step 3    

Drizzle some of the shallot-ginger dressing onto 4 plates and arrange the tuna slices on top. Mound the arugula next to the tuna and drizzle lightly with some of the shallot-ginger dressing. Serve with Kimchi and Scallion Pancakes.

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