Grilled tuna with tomatoes, spinach and capers
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Tuna steaks -; (6 oz ea) | |
| Olive oil | ||
| 1 | tablespoon | Chopped fresh thyme |
| ¾ | teaspoon | Coarsely ground black pepper; or to taste |
| ¼ | cup | Butter |
| 2 | cups | Spinach leaves |
| ½ | cup | Green beans; blanched, cooled |
| ½ | cup | Chopped ripe tomatoes; (any variety) |
| ½ | Red bell pepper; sliced thin strips | |
| 2 | tablespoons | Chopped fresh cilantro |
| Juice of 1 lemon | ||
| 1 | tablespoon | Capers |
| 1 | pinch | Cayenne pepper |
| Salt; to taste | ||
Directions
Fire up the grill and brush on a coat of olive oil. Rub oil into tuna, then coat with thyme, salt and pepper. Place on grill and cook until seared on one side. Flip over and sear other side until tuna is medium to medium-rare in the center, about three minutes per side on medium-high heat. In a large skillet over medium-high heat, cook butter until it begins to brown. Add spinach and cook two to three minutes. Remove skillet and add green beans, tomatoes, bell pepper, cilantro, lemon juice, capers and pepper. Season to taste with salt and pepper. Keep warm in skillet. Remove tuna from pan and slice into ½-inch thick slices. Mound spinach mixture on the center of the plate and top with tuna slices. Serves 2.
Types of tuna include: Albacore -- small tuna with light-colored meat; labeled "white meat" on the tuna can. Bluefin -- darker meat; flavorful.
Yellowfin or Ahi -- common in both the Atlantic and Pacific oceans; great flavor; firm texture; medium color. Bonito -- very oily, dark flesh; often used in sushi.
Cooking note: Tuna is an oily, rich-tasting fish, best broiled or grilled.
Overcooking tends to dry it out.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 136 Formatted for MasterCook by Nancy Berry - cwbj78a@...
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