Nutritional Information Calories 331 Fat 11.4g Carbohydrates 12.1g Fiber 5.1g Cholesterol 65.0mg Sodium 429.0mg Servings Serves 4 Time To Cook About 25 Minutes Tuna Steaks With Balsamic Caper Sauce Ingredients 4 - 6 ounce fresh or frozen tuna steaks, about 3/4 inch thick 1/4 cup dry breadcrumbs 1 tablespoon pesto sauce 1 tablespoon water Cooking spray of your choice 1/4 cup good balsamic vinegar 1 tablespoon capers 1/4 cup diced shallots 6 cups fresh stemmed and torn spinach, about 1 pound 1/2 cup dry white cooking wine 1/4 teaspoon freshly ground black pepper Directions   Press tuna steaks between paper towels until barely moist. Combine the breadcrumbs, pesto, and water in a small bowl, tossing well. Pat bread crumb mixture on both sides of each tuna steak. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna and cook 2 minutes on each side or until medium-rare or desired degree of doneness. Remove tuna from pan and keep warm. Stir in vinegar and capers, scraping pan to loosen browned bits and cook 1 minute. Place a large Dutch oven pan coated with cooking spray over medium-high heat until hot. Add shallots, and saute 3 minutes or until tender. Add spinach, and saute 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.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.