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Nutritional Information
Calories 331
Fat 11.4g
Carbohydrates 12.1g
Fiber 5.1g
Cholesterol 65.0mg
Sodium 429.0mg
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Tuna Steaks With Balsamic Caper Sauce
Ingredients
4 - 6 ounce Foley fresh tuna steaks, about ¾ inch thick (service seafood department)
¼ cup dry breadcrumbs (aisle # 12)
1 tablespoon Alessi pesto sauce (aisle # 1 or aisle # 7)
1 tablespoon water
Cooking spray of your choice (aisle # 11)
¼ cup Monari Federzoni balsamic vinegar (aisle # 6)
1 tablespoon Laurel Hill capers (aisle # 6)
¼ cup diced shallots (produce department)
6 cups fresh stemmed and torn spinach, about 1 pound (produce department)
½ cup dry white cooking wine (aisle # 1)
¼ teaspoon freshly ground black pepper (spice rack end of aisle # 11)
Directions
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1. Press tuna steaks between paper towels until barely moist. Combine the breadcrumbs, pesto, and water in a small bowl, tossing well.
2. Pat bread crumb mixture on both sides of each tuna steak.
3. 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.
4. Stir in vinegar and capers, scraping pan to loosen browned bits and cook 1 minute.
5. 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.
6. 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.
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Servings
Serves 4
Time To Cook
About 25 Minutes
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