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Recipe Thursday-Seared Tuna with Spinach and Root Vegetables

Posted on April 26th, 2012 | Posted in Main Course, Recipes

I had purchased some Ahi tuna steaks and wanted a new recipe to cook them with. I found this Seared Tuna with Spinach and Root Vegetables on Food & Wine, which is fast becoming my go to resource for recipes. This recipe was easy and made the tuna into a one pot dinner! I increased some of the vegetable quantities to make them more substantial on each person’s plate. I also recommend cooking the tuna for less time than the original recipe calls for, if you prefer your tuna rare as I do. Definitely a perfect light Spring dinner with a nice variety of flavors and textures. This week I had a friend photographing photos of the cooking process. Now I have gone and set the bar high!

Seared Tuna with Spinach and Root Vegetables

Sauteing Root Vegetables

Searing Tuna Steaks

Yield 4 Servings 
2 tablespoons canola oil (992013)
2 medium carrots, thinly sliced
2 medium parsnips, thinly sliced
1 small onion, diced (990195)
1/2 cup water
1 tablespoon unsalted butter (880000)
Salt and freshly ground pepper (991861/CQP065)
1 tablespoon dry sherry
1 1/2 teaspoons soy sauce (991679)
Pinch of ground peppercorns (CQP071)
4-6oz Ahi tuna steak (553371)
1 garlic clove, thinly sliced (991057)
One 5-ounce bag baby spinach
1 tablespoon chopped flat-leaf parsley

In a medium saucepan, heat 1 tablespoon of the oil. Add the carrots, parsnips and onion and cook over moderate heat, stirring occasionally, until crisp-tender, about 3 minutes. 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 sherry, soy sauce and peppercorns and keep warm.

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 4 minutes. Transfer to a 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.

Recipe adapted from foodandwine.com 
Photography by Diane Bounds

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