Seared Tuna Steaks with Balsamic-Caper Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) tuna steaks (about 3/4 inch thick) |
1/4 cup dry breadcrumbs |
1 tablespoon commercial pesto |
1 tablespoon water |
cooking spray |
1/4 cup balsamic vinegar |
1 tablespoon capers |
cooking spray |
1/4 cup diced shallots |
6 cups torn spinach (about 1 pound) |
1/2 cup dry white wine |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Press tuna between paper towels until barely moist. Combine the breadcrumbs, pesto, and water in a small bowl, tossing well. Pat breadcrumb mixture on both sides of tuna.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Remove tuna from pan; keep warm. Stir in vinegar and capers, scraping pan to loosen browned bits; cook 1 minute.
3. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shallots, and sauté 3 minutes or until tender. Add spinach, and sauté 1 minute. Add wine and pepper; partially cover and cook for 2 minutes or until the spinach wilts. Place tuna over spinach; drizzle with caper sauce.
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