Garlic Braised Tuna Steaks

Recipe Ingredients

4		Tuna steaks - 1" thick
1		Garlic clove - peeled and ¥
1		Slivers
8 oz	227g	Button onions - peeled
1 tablespoon	15ml	Butter
1/2 cup	118ml	Red wine
1/2 cup	118ml	Water
1		Bay leaf
		Sauce
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
1 tablespoon	15ml	Tomato paste
1/2 teaspoon	2.5ml	Thyme
1 tablespoon	15ml	Chopped parsley
1		Lemon juice
		Salt and pepper
		Garnish
1 lb	454g / 16oz	Spinach - washed and thinly
1 tablespoon	15ml	Butter

Recipe Instructions

Make small slits in the tuna steaks with a knife and insert a sliver of garlic into each slit. Heat a browning dish for 3 minutes on High.

Drop in 1 tbs butter and the peeled onions. Heat for 1-2 minutes on High, stirring occasionally, until the onions begin to brown. Pour in the water and wine. Transfer the contents of the browning dish to a large casserole. Add the bay leaf and fish to the casserole, cover loosely and cook for 5 minutes on High. Remove the fish and onions from the casserole and keep them warm.

Melt 1 tbs butter in small, deep bowl for 30 seconds on High. Stir in the flour and cook for 1-2 minutes on High or until flour is lightly browned. Pour in the cooking liquid from the fish, and add the tomato paste and thyme. Cook for 2-3 minutes on High, stirring occasionally until thickened. Add the parsley, lemon juice, salt and pepper, and set aside with the fish.

Melt the remaining butter in a small casserole on High for 30 seconds. Put in the spinach, cover loosely and cook for 1-2 minutes on High.

Spread the spinach onto a serving plate and combine the fish and sauce to re-heat for 30 seconds on High. Arrange the fish and onions on top of the bed of spinach and pour the sauce over to serve.

The Complete Microwave Cookbook. Judith Ferguson and Celia Norman.

Source:
MEDITERRANEAN MARIO #ME1A25

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