ingredients
* 1/4 cup canola oil, plus more for brushing
* 1 small shallot, minced
* 2 tablespoons minced fresh ginger
* 2 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 1 teaspoon Chinese chile garlic sauce
* 1 pound center-cut tuna steak (1 1/2 inches thick)
* Salt and freshly ground pepper
* 2 cups baby arugula
* 1 cup Kimchi
* Scallion Pancakes

directions

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.
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
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 the Kimchi and Scallion Pancakes.

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• tuna kimchi pancake
• kimchee and green onion pankakes recipes
• kimchi tuna pancake

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