This easy recipe for pan-seared tuna steaks with tomato spinach sauce has ALL the good tastes, and is ready in a half hour! And if you want to take it to the next level, try it served over creamy, dreamy polenta or grits. Healthy deliciousness!
Here’s the thing with this recipe for pan-seared tuna steaks with tomato spinach sauce. It’s one of those times where the finished dish is so scrumptious, but no matter how many times I took its picture while I was writing and testing the recipe, it just didn’t take a pretty picture. And so welcome to the age-old food blogger conundrum: you want to share this deliciousness, BUT THE PICTURE IS MAKING YOU CRAZY.
And so after agonizing for a while, I decided you guys needed the deliciousness, and that you would forgive me on the less than photogenic-ness.
So here’s the recipe, which is basically a delicious conglomeration of sweet onion and tomato and spinach sauce poured over seared sliced tuna.
How to make this recipe
Heat half of the oil in a heavy deep skillet over medium high heat. Saute the onion until tender, about 5 minutes, and then stir in the tomatoes, spinach and capers. Cook over medium low heat until everything is thick and tender.
While the veggies are cooking, put the rest of the oil in another large skillet (if you have a cast iron one, this is the time to break it out!), sprinkle the tuna with salt and pepper and sear the tuna for 3-5 minutes on each side, depending on how rare you like it.
Slice the tuna into strips and serve covered with the tomato spinach sauce. It’s delectable all on its own, but if you want some grains with your tuna, serve over polenta or rice.
It’s fabulous just as is, but I served ours over Anson Mills pencil cob grits...it would also be delectable over rice or polenta, or even mashed potatoes.
Pan-Seared Tuna Steaks with Tomato Spinach Sauce
This easy recipe for pan-seared tuna steaks with tomato spinach sauce has ALL the good tastes, and is ready in a half hour!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1/4 cup olive oil
- 1 sweet onion, peeled and chopped
- 1/2 pound plum tomatoes, chopped
- 3 cups baby spinach
- 2 tablespoons capers
- 2 four ounce tuna steaks (about an inch thick)
- Salt and pepper
Instructions
- Heat half of the oil in a heavy deep skillet over medium high heat. Saute the onion until tender, about 5 minutes, and then stir in the tomatoes, spinach and capers. Cook over medium low heat until everything is thick and tender.
- While the veggies are cooking, put the rest of the oil in another large skillet (if you have a cast iron one, this is the time to break it out!), sprinkle the tuna with salt and pepper and sear the tuna for 3-5 minutes on each side, depending on how rare you like it.
- Slice the tuna into strips and serve covered with the tomato spinach sauce. It’s delectable all on its own, but if you want some grains with your tuna, serve over polenta or rice.
Adina says
Funny post, it made me laugh. :) I love the sound of this dish and I don’t find the picture so bad either, you are too harsh on yourself. But I know what you mean, the pictures don’t always make justice to a dish. I would love to try this, I was never very lucky with tuna, I tend to over cook it, but this sounds so easy, I might actually manage. :)
Thanks Adina – this made me smile! I hope you do try this – if you love tuna, I know you will love this! :)
Thao @ In Good Flavor says
We must be thinking on the same wavelength, because I just worked on a salmon and grits recipe! You might not be happy with the photo, but looking at it makes me want to dig right in! It looks scrumptious!! I think we all can relate to your wreath hanger conundrum. I’m glad your husband was able to make lemon out of lemonade this time. :)
Thao @ In Good Flavor says
Oh no, I meant to say “lemonade out of lemons”! :)
Ha! I figured. :)
OOOOh, salmon and grits! Seafood and grits were just Meant To Be. :)
Mary Ann | The Beach House Kitchen says
I think it looks delicious Kate! So glad you shared!
Aw, thanks Mary Ann! Good summer beach eating, right? :)