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Herb Encrusted Tuna Steak with Wilted Spinach

FEBRUARY 2012

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Herb Encrusted Tuna Steak with Wilted SpinachHerb Encrusted Tuna Steak with Wilted Spinach
Herb Encrusted Tuna Steak with Wilted SpinachHerb Encrusted Tuna Steak with Wilted Spinach

Recipe of the Month: February 2012

Herb Encrusted Tuna Steak with Wilted Spinach


Serves 2

  • 2 Yellow Fin tuna fillets, 6oz. each
  • Dijon mustard, to taste
  • 1 Tbsp. fresh rosemary, chopped fine
  • ½ Tbsp. fresh thyme, chopped fine
  • 1 Tbsp. olive oil

Wilted Spinach

  • 1 Tbsp. oil
  • 1 bag pre-washed spinach
  • Salt and pepper, to taste
  • Sliced almonds, to taste
  1. Heat a non-stick skillet over medium-high heat for one minute. In the meantime, rub one side of the tuna fillets with the mustard and sprinkle on the fresh herbs to taste.
  2. Add the oil to the hot skillet and swirl to coat. Add the tuna steaks to the skillet with the mustard / herb side down. As the tuna cooks, repeat the mustard / herb coating on the uncoated sides.
  3. Carefully turn the tuna steaks when the color change moves half way up the side of the tuna; about 3 minutes. Cook on the second side for 2-3 minutes. Remove the tuna from the skillet and set aside.
  4. Heat a large pot over medium-high heat for one minute. Add the oil, spinach, salt and pepper to the pot. Sauté the spinach; continuously turning with tongs until wilted, about one minute.

Serve the tuna on a bed of wilted spinach. Garnish with sliced almonds.

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Herb Encrusted Tuna Steak with Wilted Spinach
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