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Tuesday, July 3, 2012

Tuna Florentine

I've got a new recipe for you!!  A while ago, I bought frozen Ahi Tuna steaks from Trader Joe's, and had no idea what to do with them.  All of the yummy sounding recipes I could find involved sesame seeds and/or sesame oil, which is a big allergen in this house, so they were no-no's.  I scoured my cook books one more time, and came across this recipe in the George Foreman Lean Mean Fat Reducing Grilling Machine Cookbook.  Even though I did not use a Foreman Grill, my Tuna Florentine turned out amazing.  In the words of Mia, my youngest daughter, "I really enjoyed my dinner, Mama. I ate it all! Yuuumm-meee!"

Tuna Florentine
Serves 4, Time: under 30min

1 bunch fresh spinach (I used pre-washed baby spinach)
1 ripe tomato, chopped
2 tbsp olive oil
1 clove fresh garlic, minced
1 tbsp fresh parsley, finely chopped (from my organic garden)
1 tbsp cider vinegar (I used white distilled vinegar)
1 tsp kosher salt
1 tsp coarsely ground black pepper
4 6-8oz tuna steaks (I used Ahi)
8oz vermicelli pasta, cooked & drained (I used whole wheat thin spaghetti)
nonfat cooking spray

My own personal additions
1 pint fresh grape tomatoes, halved
pecorino romano cheese, freshly grated

Boil water for pasta, cook pasta according to package.  Steam spinach for 5 minutes, on the stove over medium heat.  Cool, then chop finely.
Season tuna steaks with a little salt & pepper.  Preheat & oil (or use cooking spray) grill, or grill pan (which I used).
In a medium sauce pan, combine oil, chopped spinach, tomatoes, garlic, parsley, vinegar, salt, and pepper.  Simmer for 10 minutes.  Add 1-2 ladles of pasta cooking water to spinach & tomato sauce, stir.
Grill tuna steaks, for 2-3 minutes on each side until, rare to medium rare (depending on your taste).
Divide pasta among 4 plates. Spoon sauce over pasta, sprinkle halved grape tomatoes around pasta.  Top with grilled tuna, and sprinkle with grated cheese.  Enjoy!!

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