Roasted Tuna with Spinach
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more time in the kitchen than you actually did. Ahi tuna is such a wonderful protein, packed with omega 3 fatty acids that are great for your heart and brain, and it roasts beautifully in just minutes. The wilted spinach underneath adds earthiness and nutrition without any fuss, while garlic, lemon, and fresh thyme bring everything to life. 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)
- 1420 mlfresh spinach(loosely packed)
- 5garlic cloves(minced)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice(freshly squeezed)
- 1 tablespoonfresh thyme(chopped)
- 2 tablespoonssesame seeds(for coating)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2shallots(finely diced)
- 59 mlwhite wine
Detail level
Instructions
- 1
Pat the tuna steaks dry with paper towels and bring them to room temperature for 10 minutes. Season generously on both sides with sea salt and black pepper.
Tip: Dry tuna ensures better searing and a beautiful crust when it hits the pan.
- 2
Pour 2 tablespoons of olive oil into a large cast-iron skillet and heat over high heat until it shimmers and just begins to smoke, about 3-4 minutes.
Tip: High heat is essential for creating a golden, seared exterior while keeping the interior rare to medium-rare.
- 3
Coat each tuna steak lightly with sesame seeds on both sides. Carefully place the tuna into the hot skillet and sear for 2-3 minutes per side, depending on thickness and desired doneness. Transfer to a warm plate and rest for 3 minutes.
Tip: Avoid moving the tuna while searing so it develops a proper crust. Aim for rare to medium-rare centers for optimal texture.
- 4
In the same skillet, reduce heat to medium and add the remaining 3 tablespoons of olive oil. Add the diced shallots and sauté for 1-2 minutes until softened and translucent.
Tip: Using the residual tuna drippings in the pan adds extra umami flavor to the spinach.
- 5
Add the minced garlic to the skillet and cook for 30 seconds, stirring constantly until fragrant but not browned.
Tip: Watch garlic carefully as it burns quickly and becomes bitter when overcooked.
- 6
Pour the white wine into the skillet and let it simmer for 1 minute to reduce slightly, then add the fresh spinach in batches, stirring gently until each batch wilts before adding more.
Tip: Adding spinach in batches prevents the pan from becoming overcrowded and ensures even cooking.
- 7
When all the spinach is wilted and the liquid has mostly evaporated, remove the skillet from heat and stir in the fresh thyme, red pepper flakes, and lemon juice. Taste and adjust seasoning if needed.
Tip: Reserve some lemon juice to drizzle over the finished dish for brightness.
- 8
Divide the warm garlic spinach among four plates, top each with a seared tuna steak, and drizzle the remaining pan juices around the plate. Serve immediately while the tuna is still warm.
Tip: Plating and serving immediately ensures the tuna maintains its ideal temperature and the spinach stays warm and vibrant.
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