Recipes

Seared Albacore Tuna with Wilted Spinach

Seared Albacore Tuna with Wilted Spinach

Recipe courtesy of Monterey Bay Aquarium Seafood Watch.

Pair with Godspeed Vineyards 2005 Mount Veeder, Napa Valley Cabernet Sauvignon or the Clos du Val Wine Co. 1981 Napa Valley Cabernet Sauvignon. 

Ingredients

  • 1 to 1-1/2-pound albacore tuna loin
  • coarse kosher salt
  • freshly ground pepper
  • 1 c quinoa
  • 3 Tbsp grapeseed or extra virgin olive oil, divided
  • 8 basil leaves, coarsely chopped
  • 1 Tbsp extra-virgin olive oil, plus more for drizzling
  • 2 tsp thinly sliced garlic
  • 8 c (2 large bunches) spinach leaves, stems trimmed, rinsed with water still clinging to the leaves
  • 1 c grape tomatoes, quartered

Preparation

  1. Sprinkle tuna with salt and pepper and let stand at room temperature for 30 minutes.
  2. Cover quinoa with cold water, rinse, drain well, and repeat 3 more times. Place into a small saucepan with 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover and cook until liquid is absorbed, about 15 minutes. Turn off heat and let stand for at least 5 minutes.
  3. Meanwhile, preheat the oven to 170°F. Heat a large, nonstick skillet over medium-high heat. Drizzle 1 tablespoon oil over tuna and spread to coat. Add tuna to skillet and cook until done as desired, about 3 minutes on each of the 3 long sides for rare. (On each end, the center will be pink surrounded by 1/4-1/2 inch of white flesh.) Transfer to a platter and place in the oven.
  4. Add basil and extra virgin olive oil to the quinoa and toss to blend. Season to taste with salt and pepper and cover to keep warm.
  5. Heat remaining oil in the same skillet over medium heat. Add garlic and cook until light brown, about 1 minute. Add half of the spinach and stir until begins to wilt, about 30 seconds. Add remaining spinach and stir until just wilted, about 1 minute. Add tomatoes and toss until just heated through, about 20 seconds. Season to taste with salt and pepper.
  6. Cut the tuna into 1/2-inch thick slices. Place a mound of quinoa in the center of each of 4 warmed plates. Arrange the spinach next to the quinoa and top with the tuna. Drizzle oil over tuna and sprinkle with salt and pepper to taste.

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