This vibrant dish features seared tuna steaks coated in a fragrant porcini and fennel spice blend, served alongside tender steamed new potatoes and wilted spinach with cherry tomatoes. The star of the plate is the creamy, tangy basil sauce made from strained nonfat yogurt and fresh basil leaves. It offers a bright, herbaceous contrast to the rich, savory tuna. Perfect for a healthy weeknight dinner or a light summer meal, this recipe balances bold flavors with clean textures. It’s an elegant yet simple way to enjoy fresh fish without heavy creams or butters.
Tuna Steaks With Basil Sauce
Description
This vibrant dish features seared tuna steaks coated in a fragrant porcini and fennel spice blend, served alongside tender steamed new potatoes and wilted spinach with cherry tomatoes. The star of the plate is the creamy, tangy basil sauce made from strained nonfat yogurt and fresh basil leaves. It offers a bright, herbaceous contrast to the rich, savory tuna. Perfect for a healthy weeknight dinner or a light summer meal, this recipe balances bold flavors with clean textures. It&# 226;ÂÂs an elegant yet simple way to enjoy fresh fish without heavy creams or butters.Ingredients
Directions
-
Strain the plain nonfat yogurt through a paper coffee filter or cheesecloth set over a small bowl in the refrigerator for at least 3 hours to remove excess liquid.
-
In a mini-processor or blender, combine the drained yogurt, packed fresh basil leaves, and blanched garlic puree.
-
Puree the sauce until smooth, then season with salt and pepper to taste. Transfer to a bowl and refrigerate until ready to serve.
-
Place new potatoes in a steamer basket over simmering water and cook until tender, about 17 minutes. Let cool slightly, then cut into quarters.
-
In a spice grinder or mortar, grind dried porcini mushrooms, fennel seeds, and black peppercorns into a fine powder.
-
Pat the tuna steaks dry and season both sides with salt. Sprinkle the porcini spice powder all over the tuna, pressing it into the surface.
-
Lightly coat a large nonstick skillet with vegetable oil spray and heat over high heat.
-
Add the tuna steaks and cook until browned on the bottom, 2 to 3 minutes.
-
Lightly coat the top of the tuna with vegetable spray, then turn and cook until browned outside but still rare in the center, about 3 minutes longer.
-
Transfer the tuna to a cutting board and let rest briefly, then cut into 1/2-inch slices.
-
Wipe out the skillet and set over high heat. Add fresh spinach and season with salt and pepper, cooking just until wilted.
-
Add halved cherry tomatoes to the skillet and stir until heated through.
-
Mound the spinach and tomato mixture on plates. Arrange the sliced tuna and steamed potatoes around the spinach.
-
Drizzle about 2 tablespoons of the basil yogurt sauce over each serving and garnish with chopped fresh basil. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 61.1kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.6mg1%
- Sodium 24.9mg2%
- Total Carbohydrate 10.2g4%
- Dietary Fiber 0.6g3%
- Sugars 4.9g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
*Garlic Puree: You can use roasted garlic puree instead of blanched garlic puree for a sweeter, milder flavor.
Make Ahead: The basil yogurt sauce can be made up to 8 hours in advance. Bring it to room temperature before serving for the best texture and flavor.
Ingredient Substitutions: If you cannot find dried porcini mushrooms, you can omit them or substitute with a small amount of smoked paprika for depth of flavor.
Cooking Tip: Ensure your skillet is very hot before adding the tuna to get a good sear. Do not overcook the tuna; it should remain rare in the center.
Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. The sauce is best consumed fresh.
