Bob Kiebler: Hi! I am Bob Kiebler, chef at Morton's Steakhouse. Today we are working on some great tuna recipes and I would like to show you how to make a couple of great sauces that really go good with the tuna. First off would be the spicy soy ginger sauce. You are going to need some ginger, just break off a piece of the root and you can peel it if you like or if you leave the skin on. You want to mince out fairly fine, we are going to mince up some garlic as well, that will also be a fine mince. Okay, fantastic, here is what we are going to do. We are going to take a tablespoon of the minced ginger, tablespoon of the minced garlic, we are going to take two teaspoons of crushed red pepper, we are going to take two tablespoons of sesame oil, we are going to use a cup of rice wine vinegar and we are going use a cup and a half of soy sauce. Use your whip to blend that up, now this sauce you can leave out at room temperature for a day or two there is nothing in their that will go bad, it is soy sauce and vinegar. And actually leaving out at room temperature for a day will really improve the taste, the flavors will melt together. And that is how you make your spicy soy ginger sauce. Coming up next we are going to make the Thai cream sauce.