Tunafish can be a bit dull sometimes but by making a fresh marjoram sauce with lemon olive and sea salt. This will give the fish a delicious flavour which is perfect if the tunafish is seared because the sauce slightly cooks the fish.
Serving seared fish with greens such as spinach or Swiss chard is healthy but also a perfect combination. A few lentils will add texture. When you add the datterini tomatoes to the pan at the end it's important you do not cook them too much otherwise they will loose their sweetness. Have a great week!
2 x 175g Tunafish steaks
100 g of Datterini tomatoes cut into 1/4s
25 g small capers in vinegar
300g of washed spinach leaves
100g of cooked lentils
3 tbsp of fresh marjoram
3 tbsp of olive oil
Juice of 1 lemon
1/2 tsp Sea salt
In a pestle and mortar crush the marjoram and sea salt to a paste then add the lemon juice and olive oil.
Rub half of this all over the tunafish steaks and leave to marinade for five mins.
Blanch your spinach and drain it season it and keep it to one side. Cook your lentils season them with salt and pepper a squeeze of lemon and a dash of olive oil. Keep to one side.
In a hot non stick frying pan add the marinaded Tuna steaks and cook for one minute on each side. Take the tuna steak out of the pan and place it on a warm plate.
Add the chopped datterini tomatoes capers to the pan. Take the pan off the heat so the tomatoes are warm but not cooked.
Place your spinach on to a plate and drizzle over the lentils. Cut the cooked tunafish steak into three thick slices and place next to the spinach and lentils. Spoon over the warm tomatoes and lentils and finish off with the last of the marjoram sauce on top of the tunafish. Try this with a glass of Fiano di Avelino.