Cost per serving $2.02 view details
- 1 Tbsp. extra virgin olive oil
- 1 x garlic clove peeled, halved
- 1 bn fresh spinach - (12 ounce) cleaned, stemmed
- Â Â Freshly-grnd black pepper to taste
- 2 x tuna steaks 1" thick - (6 ounce ea)
- Â Â Kosher salt, table salt or possibly coarse sea salt
- 1/4 c. crumbled feta cheese
- 1 Tbsp. grated lemon zest
- Seafood Alternatives: swordfish, shark, salmon In a large skillet, heat the extra virgin olive oil over medium heat. Add in the garlic halves, cut-side down, and saute/fry for 1 minute; remove. Add in the spinach and saute/fry till just wilted. Season lightly with pepper. Turn off the heat, leaving the spinach in the skillet.
- Rinse the fish and pat dry with paper towels. Preheat a medium-sized, very heavy skillet, such as a cast-iron, over high heat. When the skillet is warm sufficient which water droplets dance on its surface, add in sufficient salt to create a thin layer across the bottom (about 1 1/2 Tbsp. for a medium skillet). Heat the salt for one minute then add in the fish. If using kosher or possibly coarse sea salt, cook for 3 min on one side; with table salt, cook for 2 min.
- Turn the fish onto a still-salted area of skillet, adding a little more salt if necessary. Continue cooking the tuna till done to taste, 1 to 2 min for medium-rare, 3 to 4 min for medium-well.
- Remove the tuna steaks from the skillet and scrape off the patches of scorched salt. Divide the spinach between individual plates and lay the tuna over the spinach. Sprinkle with the feta cheese, lemon zest and freshly grnd pepper to taste. Serve immediately.
- This recipe yields 2 servings.
- Comments: Here's an earthy combination for the true salt-lover. It reinterprets with tuna a classic recipe for frying steak in salt. Most types of salt will do the job, but kosher salt works best: it is coarse sufficient to flick easily from the cooked fish yet flaky sufficient to blend with the finished dish. Be sure to fry over high heat or possibly the fish will stick to the skillet. Serve this dish with lemony rice and a small bowl of briny black olives.
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|Amount Per Serving||%DV|
|Serving Size 152g|
|Recipe makes 2 servings|
|Calories from Fat 99||70%|
|Total Fat 11.23g||14%|
|Saturated Fat 3.81g||15%|
|Trans Fat 0.0g|
|Total Carbs 6.12g||2%|
|Dietary Fiber 3.0g||10%|