Grilled Tuna Steaks with California Salsa on a Bed of Spinach

Diane's Recipes

Serves 6

This is a beautiful  all in one dish that is great for company or a weeknight dinner. If you are making the fish for 2 just refrigerate the remaining salsa and serve it on different fish or poultry or even as a dressing for salad.

6 tuna steaks (1/3-1/2 pound  each) and about 1-inch thick, cut from the center with no bone
2 tablespoons olive oil
2 tablespoons lime juice
salt and freshly ground black pepper

Salsa
6 tablespoons olive oil
1/4 cup fresh orange juice
1 tablespoon lemon juice
1 shallot, minced
1 large orange, peeled, sectioned and coarsely chopped
1/3 cup pitted kalamata olives
2 tablespoons capers, well rinsed
2 tablespoons finely chopped parsley
salt and freshly ground black pepper

1 (10) ounce bag fresh baby spinach leaves, shredded

1.    Place the tuna steaks in a zip lock bag. In a small bowl combine the olive oil and lemon juice. Add salt and pepper and then pour into the bag and zip the bag. Carefully move the marinade around to evenly flavor the tuna. Refrigerate and marinate for 1/2 - 2 hours.

2.    Make the salsa: In a medium bowl combine the oil, orange juice and lemon juice and whisk to combine. Add the remaining ingredients and mix with a spoon. Taste for seasoning. Reserve.

3.    Prepare the barbecue or grill pan for medium-high heat grilling. Grill about 3 inches from the flame for 3-4 minutes on a side or until the tuna is very rare

4.    To serve: Divide the spinach among serving plates and arrange the tuna on  top. Spoon over some salsa and serve immediately.

Advance Preparation:
Can be prepared up to 6 hours ahead through step 2, covered and refrigerated. Remove from the refrigerator 1/2 hour before serving.

The Clever Cook Could:

• Slice the tuna into 1/4-inch slices on a cutting board and overlap it on the spinach for a pretty presentation

• Serve this as a chilled salad. Cook the tuna and chill it. Keep the spinach raw. Proceed with the recipe.

Keywords: grilled, tuna, california, salsa, spinach, fish, seafood

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