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Pan-Fried Tuna with Spinach
Tuna is my favourite fish, and I try to prepare it as simply as possible. Alter the seasonings in this dish, depending on what you have on hand. Instead of mustard, mix herbs and seasonings with the olive oil or brush the tuna with barbecue sauce. Most people like tuna rare, but I prefer it medium-rare. Whatever you do, don’t overcook it, as it will dry out.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
2 tbsp extra-virgin olive oil
2 tsp Dijon mustard
4 fresh tuna steaks
Sea salt and freshly ground pepper
1 package fresh baby spinach
1 tbsp black and white sesame seeds
Sliced lemon
Method/Steps
Mix together olive oil and mustard. Brush the tuna with the olive-oil mixture. Season with salt and pepper.
In a large hot skillet, over high heat, sauté tuna, cooking about 2–3 minutes per side or until tuna reaches desired doneness.
In a separate skillet, add spinach with a few spoonfuls of water. Cook, stirring occasionally, until spinach wilts.
Serve tuna on top of spinach, sprinkled with sesame seeds. Garnish with lemon slice.
Wine and Spirits Match
There is nothing like a crisp New World Sauvignon Blanc with tuna.