Recipe - Grilled Tuna With Tomatoes Spinach And Capers

2 Tuna steaks ; (6 ounce ea)
Olive oil
1 tablespoon Chopped fresh thyme
Three fourths teaspoon Coarsely ground black
pepper; or to taste
One fourth cup Butter
2 cup Spinach leaves
One half cup Green beans; blanched,
cooled
One half cup Chopped ripe tomatoes; (any
variety)
One half Red bell pepper; cut or sliced up thin
strips
2 tablespoon Chopped fresh cilantro
Juice of 1 lemon
1 tablespoon Capers
1 pn Cayenne pepper
Salt; to taste

Fire up the grill and brush on a coat of olive oil. Rub oil into tuna, then
coat with thyme, salt and pepper. Place on grill and cook until seared on
one side. Flip over and sear other side until tuna is medium to mediumrare
in the center, about three minutes per side on mediumhigh heat. In a large
skillet over mediumhigh heat, cook butter until it begins to brown. Add
spinach and cook two to three minutes. Remove skillet and add green beans,
tomatoes, bell pepper, cilantro, lemon juice, capers and pepper. Season to
taste with salt and pepper. Keep warm in skillet. Remove tuna from pan and
slice into 1/2inch thick slices. Mound spinach mixture on the center of
the plate and top with tuna slices. Serves 2.

Types of tuna include: Albacore small tuna with lightcolored meat;
labeled "white meat" on the tuna can. Bluefin darker meat; flavorful.
Yellowfin or Ahi common in both the Atlantic and Pacific oceans; great
flavor; firm texture; medium color. Bonito very oily, dark flesh; often
used in sushi.

Cooking note: Tuna is an oily, richtasting fish, best broiled or grilled.
Overcooking tends to dry it out.

Recipe Source: Home & Garden TV Home Grown Cooking Episode 136

Formatted for MasterCook by Nancy Berry cwbj78a@prodigy.com

Converted by MM_Buster v2.0l.