Teriyaki Glazed Tuna Steak

Pictured at right is my Teriyaki Glazed Tuna Steak, over Sauteed Fresh Spinach Leaves and Saffroned Rice.

5 oz. sashimi grade tuna steak per person
8oz. fresh spinach leaves per person
1 cup of cooked saffroned short grain rice
Teryaki Sauce
Extra Virgin Olive Oil
Coarse Himalayan Pink Salt (or Grey Sea Salt)
Coarse Cracked Black Pepper

This dish is SO simple to make that I only will give you the ingredients--I think you can all glean an idea of preparation, but there are some key techniques to having it turn out perfectly.
First is, fresh tuna and a HOT pan, and not too much oil. Put the Olive Oil in first, then sear the Tuna, then add the Teriyaki to the pan to finish the sear.
Next is, please don't overcook the tuna--rare is the word, here. Overcooking it is sacreligious (sp?).
Make sure you put enough spinach in the saute pan to actually give your diners a serving--it cooks down a LOT.
Don't go light on the saffron in the rice.  It takes a pretty good pinch to make it such a warm yellow, and for those of you that are not familiar with it, put the Saffron in the rice water as soon as you put it on the stove and it will steep as the water comes to a boil.  It gives the rice a subtle, unique flavor that plays on the tastes/textures of the spinach and Tuna.
Give this a try, using your own instincts, and let me know how it turns out.