Grilled Tuna With Tomatoes, Spinach And Capers

Recipe Ingredients

2		Tuna steaks - (6 oz ea)
		Olive oil
1 tablespoon	15ml	Chopped fresh thyme
3/4 teaspoon	3.8ml	Coarsely ground black pepper - or to taste
1/4 cup	49g / 1.7oz	Butter
2 cups	80g / 2.8oz	Spinach leaves
1/2 cup	80g / 2.8oz	Green beans - blanched, cooled
1/2 cup	31g / 1.1oz	Chopped ripe tomatoes (any variety)
1/2		Red bell pepper - sliced thin strips
2 tablespoons	30ml	Chopped fresh cilantro
		Juice of 1 lemon
1 tablespoon	15ml	Capers
1		Cayenne pepper
		Salt - to taste

Recipe Instructions

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 1/2-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.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 136

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