1. Prepare Spiced Tea Rub. Tear open tea bags and pour tea into a shallow dish. Combine with 5-spice powder, pepper, cinnamon, salt, and brown sugar and mix well.

2. Cut tuna steak into 1-inch strips. Roll each strip in peanut or canola oil, then roll in the tea rubs to coat well. Reserve remaining oil; set aside for 10 minutes to form crust.

3. Prepare Soy-Ginger Sauce. In a small bowl, whisk together soy sauce, chicken broth, vinegar, ginger, garlic, and sesame oil. Set aside.

4. In a frying pan over medium-high heat, heat reserved oil until very hot. Sear tuna quickly on each side; it should still be rare in center. Tuna may be served immediately, or refrigerated until ready to serve.

5. When ready to serve, toss arugula on a platter with 1/4 cup of Soy-Ginger Sauce. Slice tuna 1/3 inch thick on a diagonal and arrange overlapping slices on top of arugula. Drizzle tuna with remaining sauce and serve immediately.

Source: Hannaford fresh Magazine, March - April 2007