Seared Tuna In Black Pepper Crust
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon fresh lime juice
- 1tablespoon fresh marjoram or oregano (or 1 teaspoon dried)
- 4tablespoons olive oil
- 1½pounds fresh tuna in one thick piece
- 1tablespoon cracked black pepper
- 2tablespoons canola oil
- 1pound fresh spinach, well rinsed, dried and trimmed of heavy stems
- 1cup cooked white beans (cannel- lini beans)
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
465 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 49 grams protein; 827 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the lime juice, marjoram and 2 tablespoons of the olive oil together. Set aside.
- Step 2
Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs. Press the cracked black pepper over the outside of the pieces of fish.
- Step 3
Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet. When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides. Remove the fish to a warm plate. The fish should be rare in the middle.
- Step 4
Wipe out the skillet and add the remaining olive oil. Add the spinach and saute it for a few minutes, until the spinach is barely wilted. Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.
- Step 5
Divide the spinach mixture equally among four dinner plates. Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach. Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach. The plates are now ready to be served.
Private Notes
Comments
i have made this dish several times. it is excellent an so easy. i add more spinach and beans. simply divine and a whole meal
This came together very quickly, perfect light meal for a summer evening. I may add just a hint of honey and mustard to the dressing next time. I used the dried marjoram. I didn't have spinach, but had plenty of swiss chard. I sautéed the stems for a bit before adding the greens, otherwise made everything as written.
Grilled with sliced tomato and sliced onion. Used baby bok Choi or spinach with ginger and garlic
Spinach, white beans and seared tuna a bit of an odd combo, but i made it cuz i had all the ingredients. I mad following additions: I sautés a thinly sliced shallot, a bit of ginger and 1 clove of garlic before adding the spinach, then the white beans. Nice addition I thought. Also added a scant splash of roasted sesame oil to the dressing. It was filling and a nice combo. Who woulda thought…
Made exactly as directed, EXCEPT I already had a Mediterranean based side dish, so I just used the marinade and the tuna. Cut a 1 lb, very thick tuna steak in half instead of quarters. Used a griddle on our Weber. Tried to put a bit of the marinade on the grill to sear the tuna, but the lime juice predicatably sizzled and burned off - so I held off and just seared the steaks and served the marinade over the tuna immediately after taking off the grill. One minute on each side was PERFECT.
I switched out the spinach for rainbow swiss chard; I cut the stems out & cut into 1’ pieces, sautéed them for a bit before adding the very coarsely chopped chard leaves. Delicious. I will definitely repeat this recipe!