Season both sides of the tuna with salt and pepper. In a small bowl,
whisk together 2 Tbs. oil, soy sauce, ginger, garlic, cilantro, lime
juice, zest and sugar. Add the fish and marinate for at least 2 hours in
the fridge.
In a small skillet heat the last Tbs of oil. Add the spinach and wilt
slightly. Toss in a teeny pinch of salt and pepper. Remove from heat
and set aside.
Remove the fish from the marinade and grill (or sear) for 2 minutes on
each side. Keep it rare in the center.
Pour the remaining marinade into a small saucepan and reduce until it
becomes thick, 2 minutes. Top the wilted spinach with the grilled
fish, followed by the sliced avocado and a nice drizzle of the
reduction.
Originally Submitted
7/21/2016
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