Recipe: Delicious Grilled tuna with sauté spinach

Grilled tuna with sauté spinach. For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended. Tortang Tuna with Spinach is a type of omelet wherein sautéed tuna and spinach are added to the beaten egg Saute onion until soft. Put the spinach into the pan.

This tasty tuna fish recipe will teach you how to grill tuna, so you can add it to your summer cookouts alongside burgers and brats. Transfer spinach mixture to serving platter; place fish and onion slices atop. This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. You can cook Grilled tuna with sauté spinach using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Grilled tuna with sauté spinach

1. You need 400 gr of fresh Tuna steak.
2. Prepare 1 bag of organic spinach.
3. You need 1 of garlic clove.
4. Prepare 1 of lemon.
5. You need of Olive oil.
6. You need of Salt & pepper.

Served over baby spinach, this is the perfect easy and light lunch or dinner salad. Add tuna, olives, feta and parsley; stir to combine. Add tuna, including the oil it was packed it. Season with coriander, salt, chili flakes.

Grilled tuna with sauté spinach instructions

1. In a sauté pan put a little bit of olive oil and add the garlic clove, turn the garlic a couple of times and leave it until golden then remove..
2. Add the spinach previously washed and dried. Leave it to cook for 5 minutes at low fire. Stir as often as needed..
3. In very hot grill pan place the tuna steak previously seasoned with salt and pepper and leave it to grill for a minute with a lid on and then turn it, leave it for another minute and remove... This is for medium rare.... for well done leave it for 3 minutes instead each side..
4. Cut the tuna steak in thick slices and leave it aside. add a bit of lemon juice on top..
5. Place the spinach on a plate and add salt, olive oil and lemon juice..
6. Place the tuna slices on top... and enjoy! Buen provecho! 😋.

Brush the tuna with oil, and season with kosher salt and pepper. Serve topped with the sauce and flaky sea salt, and lemon wedges on the side. I sauté the fish in a cast iron skillet instead of putting it on the grill- but the result is the same. Lay the tuna in a shallow dish and pour the oil mixture over the fish. Lay a piece of plastic wrap directly on the fish.