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Grilled Tuna With Tomatoes, Spinach And Capers Recipe - Cooking Index

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Grilled Tuna With Tomatoes, Spinach And Capers

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

2   Tuna steaks - (6 oz ea)
  Olive oil
1 tablespoon 15mlChopped fresh thyme
3/4 teaspoon 3.8mlCoarsely ground black pepper - or to taste
1/4 cup 49g / 1.7ozButter
2 cups 80g / 2.8ozSpinach leaves
1/2 cup 80g / 2.8ozGreen beans - blanched, cooled
1/2 cup 31g / 1.1ozChopped ripe tomatoes (any variety)
1/2   Red bell pepper - sliced thin strips
2 tablespoons 30mlChopped fresh cilantro
  Juice of 1 lemon
1 tablespoon 15mlCapers
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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