Seared Tuna with Spinach and Root Vegetables

Name: Seared Tuna with Spinach and Root Vegetables
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams tuna steak (about 1 1/4 inches thick); 142 grams baby spinach; 2 Tbsps canola oil; 1 medium carrot, thinly sliced; 1 Tbsp chopped flat-leaf parsley; 1 garlic clove, thinly sliced; 2 teaspoons low-sodium soy sauce; 1 Tbsp mirin; 1 small onion, thinly sliced; 1 medium parsnip, thinly sliced; 4 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter; 59 milliliters water; 1 pinch Pinch of ground Szechuan peppercorns

Seared Tuna with Spinach and Root Vegetables is a gluten free and pescatarian recipe with 4 servings. One serving contains 313 calories, 29g of protein, and 16g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 35 minutes. If you have onion, baby spinach, flat-leaf parsley, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It works well as a rather pricey main course.

Instructions

In a medium saucepan, heat 1 tablespoon of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the carrot, parsnip and onion and cook over moderate heat, stirring occasionally, until crisp-tender, about 3 minutes.

Ingredients you will need

Parsnip

Carrot

Onion

Add the water and butter, season with salt and pepper and cook until the vegetables are tender and the liquid is nearly evaporated, about 5 minutes. Stir in the mirin, soy sauce and Szechuan peppercorns and keep warm.

Ingredients you will need

Salt And Pepper

Peppercorns

Vegetable

Soy Sauce

Butter

Mirin

Water

In a large nonstick skillet, heat the remaining 1 tablespoon of canola oil until nearly smoking. Season the tuna with salt and pepper and cook over high heat, turning once, until browned on the outside but still pink in the center, about 5 minutes.

Ingredients you will need

Salt And Pepper

Canola Oil

Tuna

Equipment you will use

Frying Pan

Transfer to a cutting board.

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Cutting Board

Add the garlic and spinach to the skillet, season with salt and pepper and cook over high heat, stirring, just until wilted. Mound the spinach on plates. Thinly slice the tuna and arrange over the spinach. Spoon the root vegetables and any juices on top, sprinkle with the parsley and serve.

Ingredients you will need

Root Vegetable

Salt And Pepper

Parsley

Spinach

Garlic

Tuna

Equipment you will use

Frying Pan

Equipment

Sauce Pan

Frying Pan

Cutting Board

Ingredients

Servings:

454grams

tuna steak (about 1 1/4 inches thick)142grams

baby spinach 2Tbsps

canola oil 1medium

carrot, thinly sliced 1Tbsp

chopped flat-leaf parsley 1

garlic clove, thinly sliced 2teaspoons

low-sodium soy sauce 1Tbsp

mirin 1small

onion, thinly sliced 1medium

parsnip, thinly sliced 4servings

Salt and freshly ground pepper 1Tbsp

unsalted butter 59milliliters

water 1pinch

Pinch of ground Szechuan peppercorns

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Robert Mondavi Napa Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 30 dollars per bottle.