Seared Tuna Steak Over A Wilted Spinach Salad
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
4 tuna steaks (5 ounce size)
salt and pepper
1 tablespoon canola oil
1/2 cup balsamic vinaigrette
2 slices bacon, diced, cooked until crispy, drained of all fat
2 tablespoons pine nuts, toasted until light brown
1 cup cherry tomatoes, cut in half
1 pound baby spinach leaves, washed thoroughly and dried well
***Balsamic Vinaigrette***
1/2 cup balsamic vinegar
2 tablespoons lemon juice
1 tablespoon chopped shallots
1 teaspoon chopped garlic
1 teaspoon sugar
salt and pepper
1 1/3 cup extra virgin olive oil
1 1/3 cup canola oil
Directions:
Make Balsamic Vinaigrette: In large bowl, mix together all ingredients except oils.
Slowly whisk in oils until emulsified. Adjust seasoning and set aside or store in refrigerator until needed.
Season tuna steaks with salt and pepper on both sides.
Heat large saute pan over high heat. Add canola oil to hot pan. When oil reaches smoking point, carefully place tuna in oil.
Cook tuna 2-3 minutes per side. Carefully flip once with spatula.
In separate small saute pan, heat balsamic vinaigrette until it just begins to bubble. Add bacon and pine nuts and return to a light simmer.
Pour hot dressing over spinach and tomatoes and mix well.
Divide spinach salad onto individual plates.
Place tuna steak on salad.
Serve immediately.
Recipe Location: https://www.cdkitchen.com/recipes/recs/668/Seared-Tuna-Steak-Over-A-Wilte117778.shtml
Recipe ID: 88651
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