Grilled Ahi Tuna \Sashimi\ Strips with Mizuna and Avocado
2 ahi tuna steaks (6 ounces each)
Peanut oil
Salt and freshly ground pepper
2 avocados, peeled, pitted and thinly sliced
4 cups mizuna leaves
2 plum tomatoes, finely chopped
Wasabi vinaigrette, recipe follows
1/4 cup rice wine vinegar
2 teaspoons wasabi paste
1/4 cup olive oil
Salt and freshly ground pepper
Instructions:
Preheat grill. Brush steaks with oil and season with salt and pepper to taste. Grill for 1 minute on each side (just to obtain grill marks) Remove and slice each steak into 8 slices.  
Place 1 cup of mizuna on each plate. Divide avocado and tomatoes among plates. Drizzle with the wasabi vinaigrette.
Whisk together all ingredients until combined. Season with salt and pepper to taste
