3 tbsp. low-sodium soy sauce
5 tsp. mirin
2 tbsp. grated fresh ginger
2 tbsp. sugar
2 minced garlic cloves
1 tsp. cornstarch
4 (4 oz each) tuna steaks, about 1-inch thick
6 baby bok choy, halved lengthwise, washed, lg leaves removed

Combine 1/4 cup water, 2 tablespoon soy sauce, mirin, ginger, sugar in garlic in small saucepan. Bring to boil over medium-high heat. Stir together remaining soy sauce and cornstarch in small bowl. Stir into saucepan.

Cook 3 minutes over medium heat until thickened. Divide sauce into 2 separate bowls, 5 tablespoons in 1 bowl, 3 tablespoons in the other bowl.

Prepare grill on medium-high heat. Brush cut side of bok choy with 1/2 of the 5 tablespoons sauce, place cut side down on grill.

Cook 4-5 minutes per side, brushing with sauce often. Place tuna on grill. Brush with 1/2 of the 3 tablespoons sauce. Cook 4 minutes per side, constantly brushing with sauce.

Remove bok choy and tuna from grill, serve.

Submitted by: Sherry Monfils