Instructions: Sesame Oil Vinaigrette:
In a small bowl whisk together the vinegar, soy sauce, lemon juice, garlic, ginger, salt and pepper. Whisk in the sesame oil until thoroughly incorporated. Trim any dark oily portions of the tuna and discard. Season the tuna with salt and pepper and brush both sides liberally with some of the vinaigrette (reserve the remaining). Set the tuna aside on a plate in the refrigerator while preparing the spinach.

Spinach:
Heat the olive oil and butter in a large skillet. Saute spinach, adding salt and pepper to taste until cooked down. Stir in the cream and simmer for 2 or so minutes. Cover and keep warm while cooking tuna.

Seared Tuna:
Heat the olive oil in a heavy skillet or nonstick saute pan over high heat. Sear the tuna for 2 to 3 minutes on each side, or until browned on the outside but still rare; turn only once.

Place the creamed spinach in the center of warm serving plates. Slice each of the tuna steaks into four equal pieces and arrange on top of the spinach with the rare sides facing up. Spoon the remaining vinaigrette all around the spinach, sprinkle with the sesame seeds and serve immediately.

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