Seared Teriyaki Tuna with Beet Spinach

I love tuna. 
I love it in sushi - I love it as a tartar - I love tuna sashimi with a little yuzu - I love it out of a can mixed with some spicy nonna hot peppers. 

Another fantastic summer dish is a great piece of tuna, seared ever so slightly with a touch of teriyaki marinade to give it a little Asian flair.  Slice it up against the grain and plate over a great spinach salad and you've got yourself another healthy summer dish. 

Ingredients (serves 2):
1 tuna steak (make sure its fresh!)
2 tbsp low sodium Teriyaki marinade
EVOO
4 handfuls beet spinach leaves
2 tbsp balsamic vinegar
pinch of salt

In a deep bottom dish, place your tuna and marinade in.  Flip to coat, cover and then place in the fridge for 1 hour.

Heat up a pan over medium high heat and drop 1 tbsp EVOO in.  Sear tuna for about 1 minute on each side just to create a slight sear on the outside (inside should remind red).  Remove and slice against the grain into 1/4th inch pieces.  Plate over a salad of spinach leaves drizzled with EVOO, balsamic and a pinch of salt.  Serve and Enjoy :) 


Easy Peasy!

xo Chef Natty