Smoked Paprika Tuna Steaks With Spinach Food

SPANISH TUNA STEAKS WITH SPICY TOMATO SAUCE

Steps:

• Finely mince 2 cloves of garlic, finely dice 1/2 onion and finely chop a handful of fresh parsley, grab 2 tuna steaks (I bought mine frozen and thawed them out), pat them dry with paper towels and season them with sea salt and freshly cracked black pepper on both sides
• Heat a nonstick fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the tuna steaks into the pan, push down on the tuna steaks with a spatula, this will give them that beautiful sear, cook for 90 seconds per side (the thickness of my steaks where 1/2 inch), after a total cooking time of 3 minutes transfer the tuna to a plate and cover with foil paper
• Using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, after 1 minute add 1/2 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika, quickly mix it all together and then add a 1/4 cup of white wine and mix, after 2 minutes add a 1/2 cup of tomato puree, season it all with seal salt, freshly cracked black pepper and 1 tbsp of the freshly chopped parsley, mix it all together until well combined and lower the fire to a LOW heat, after simmering for 3 minutes add the tuna steaks back into the pan and coat them with the spicy tomato sauce, after heating the tuna steaks for 2 minutes remove the pan from the heat and serve directly from the pan, garnish with freshly chopped parsley, enjoy!

SMOKED-PAPRIKA TUNA STEAKS WITH SPINACH

Steps:

• In a small bowl, whisk together the orange juice, wine, and 1 teaspoon oil.
• Put the fish in a glass casserole dish large enough to hold the steaks in a single layer. Pour in the orange juice mixture. Turn to coat. Cover and refrigerate for 30 minutes.
• Meanwhile, preheat the oven to 450°F. Lightly spray a medium baking sheet with cooking spray.
• In a small bowl, stir together the brown sugar, paprika, and oregano.
• Transfer the fish to the baking sheet, discarding any remaining marinade. Sprinkle the brown sugar mixture over the top side of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
• Bake with the seasoned side up for 7 to 10 minutes, or until the desired doneness.
• Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the spinach and garlic for 2 minutes, or until the spinach is wilted, stirring frequently. Spoon about 1/2 cup spinach onto each plate, spreading to make beds for the fish. Serve the fish on the spinach.
• (Per serving)
• Calories: 187
• Total fat: 4.0g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 53mg
• Sodium: 112mg
• Carbohydrates: 9g
• Fiber: 3g
• Sugars: 5g
• Protein: 28g
• Calcium: 141mg
• Potassium: 1,020mg
• 1/2 other carbohydrate
• 3 lean meat