Grilled Tuna with Spinach

Instructions

1. 1

   Pat tuna steaks dry with paper towels and season both sides generously with salt, pepper, and red pepper flakes. Let sit at room temperature for 10 minutes before cooking.

   Tip: Drying the tuna ensures better browning and a nice crust.

2. 2

   Heat 1 tablespoon of olive oil in a large cast iron skillet over high heat until shimmering and nearly smoking.

   Tip: A very hot pan is crucial for getting a seared crust while keeping the inside rare to medium-rare.

3. 3

   Sear the tuna steaks for 2-3 minutes per side, depending on thickness and desired doneness. Transfer to a warm plate and tent loosely with foil.

   Tip: For medium-rare centers, aim for 3 minutes per side. Ahi tuna is best served rare to medium-rare.

4. 4

   In the same skillet, add 2 tablespoons of olive oil and sauté minced garlic for 30 seconds until fragrant.

   Tip: Don't let the garlic burn; it will become bitter.

5. 5

   Add the fresh spinach in batches, stirring constantly for 2-3 minutes until completely wilted and any excess moisture has evaporated.

   Tip: Working in batches prevents the spinach from steaming instead of wilting.

6. 6

   Stir in lemon juice, capers, and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste. Remove from heat and drizzle with sesame oil.

   Tip: The capers add a briny, acidic element that complements the rich tuna beautifully.

7. 7

   Divide the spinach mixture among four plates and top each with a tuna steak. Sprinkle with fresh lemon zest before serving.

   Tip: Serve immediately while the tuna is still warm and the spinach is at its best.