Seared Tuna on Wilted Spinach with Julienned Vegetables

By merlin

Tyler Morning Telegraph

Ingredients

• 4-4 oz tuna steaks
• 12 oz frech spinach
• 2 cloves garlic, minced
• 1 onion, diced
• 4 carrots, peeled and julienned
• 3 zucchini, julienned
• 3 yellow squash, julienned
• 3 Tbsp canola oil
• Salt and pepper to taste

Preparation

Step 1

Heat 1 Tbsp of oil in a large saute pan. Add onion and cook 3 to 4 minutes until translucent. Add carrots, zucchini and squash and cook until just tender. Season to taste and set aside. Heat 1 Tbsp of oil in the same saute pan and cook garlic until lightly brown. Add spinach and saute until just wilted. Season to taste and set aside. Heat remaining Tbsp of oil in the same pan over high heat. Season tuna and sear for 2 to 3 minutes per side. On large plate, place spinach in the middle of the plate, top with the vegetables, slice tuna and place on top of vegetables and serve.