* 1 tuna steak (ahí or yellowfin) * pinch of salt and pepper * 3 Tbs. extra-virgin olive oil, divided * 2 Tbs. soy sauce * 1 tsp freshly minced ginger * 2 cloves garlic, minced * 1/2 cup chopped cilantro * juice of 1 lime, plus the zest * 1 tsp sugar * 1/2 avocado, thinly sliced * 4 cups spinach Season both sides of the tuna with salt and pepper. In a small bowl, whisk together 2 Tbs. oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 2 hours in the fridge. In a small skillet heat the last Tbs of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside. Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. PLEASE! Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes. Top the wilted spinach with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction. Dear goodness me.