Grilled Tuna with Spinach
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 27 minutes from start to table. Fresh ahi tuna is a fantastic source of omega 3 fatty acids, which are wonderful for heart health, and it pairs beautifully with garlicky sautéed spinach. The best part? You probably have most of these ingredients already in your kitchen. The tuna develops a perfect crust on the grill while staying tender inside, and the bright lemon and capers cut through the richness perfectly. It's elegant enough for company but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, about 1.5 inches thick)
- 1893 mlfresh spinach(loosely packed)
- 4garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice(fresh squeezed)
- 3 tablespoonscapers(drained and rinsed)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred pepper flakes
- ½ teaspoonsesame oil(toasted)
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.