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Victoria's Tuna Steaks Over Spinach

At least once a week I try to eat fish. Serving tuna steaks over a bed of sautéed spinach makes the dish look good and tastes even better.

Victoria's Tuna Steaks Over Spinach

At least once a week I try to eat fish. Serving tuna steaks over a bed of sautéed spinach makes the dish look good and tastes even better. 

INGREDIENTS

1 Pound Tuna Steaks

4 Cups Washed Spinach

1 Sliced Leek

6 Chopped Garlic Cloves

1/4 Cup Olive Oil

2 Chopped Shallots

1/4 Cup Malt Vinegar

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

You will need two pans for making this dish. You will need a large sauté pan and a grill pan.  In a large sauté pan add half of the olive oil and turn the heat to medium.  Heat the oil for a minute and then add the chopped garlic, shallots and leeks.  Cook and stir for 2 minutes.  Add the washed spinach and sauté for 4 to 5 minutes over a medium heat.  Stir constantly.  Add the malt vinegar and continues to cook and stir for another minute.  The spinach will shrink up significantly.  Remove from the pan and transfer to a serving platter.  Place the grill pan over a medium high heat and add the remaining olive oil.  Place the washed and dried tuna steaks on the heated grill pan and cook on each side for 4 to 5 minutes per side.  A bit less or more depending on how rare you like your tuna.  Remove from the grill pan and transfer to the serving plate with the spinach.  Place on top of the bed of spinach and serve.  Finish with salt and pepper. Serve warm.  Serves 2

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