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

© Copyright 2011 - 2017 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • info@janebutelcooking.com | Jane Butel Home Page