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PAN SEARED TUNA STEAKS ALA BAJA
Yield: 2 servings
1 orange
2 cloves garlic, minced
1 tablespoon crushed caribe chile
1 tablespoon vegetable oil
2 fresh tuna steaks (5 to 6 ounces each), cut 1 inch thick
1 10-ounce package fresh spinach, rinsed
3 tablespoons balsamic vinegar
1. Using a zester or a grater on the fine setting, zest the very outside (orange part only) of the orange. Squeeze the juice. In a shallow, non-reactive bowl, combine the orange zest, juice, garlic, and Caribe chile.
2. Add the tuna and press into the liquid; turn the tuna and press the other side into the marinade. Let stand at room temperature at least 10 minutes and up to 2 hours.
3. About 10 minutes before serving time, heat a heavy, well-seasoned skillet until hot over medium-high heat (see Note). Remove the tuna from the marinade (reserve marinade) and cook for 4 minutes, then turn and cook for about 3 minutes. Keep warm.
4. Add the spinach to the skillet, drizzle with the reserved marinade, and cover. Steam for 3 to 5 minutes, until the spinach is just wilted. Add the vinegar and toss.
5. Arrange on warm serving plates and top with the tuna.
Note: Water sprinkles should dance on the surface when it is hot enough. If you do not have a well-seasoned skillet, add 1 tablespoon vegetable oil to a skillet.
Per Serving: Calories 259, Protein 38 g, Carbohydrates 16 g, Fiber 4 g, Fat 8 g, Saturated Fat 2 g, Cholesterol 56 mg, Sodium 168 mg.
Reprinted with permission from Jane Butel's Quick and Easy Southwestern Cookbook
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