Step by Step Instructions
- Step 1 :Preheat a medium pot with a tight fitting cover over medium heat.
- Step 2 :Add olive oil and stir in the kritharaki. Stir the kritharaki to coat in the olive oil and saute for 2 to 3 minutes allowing the kritharaki to lightly toast.
- Step 3 :Add in the wine and fish stock. Season with salt & pepper, stir well. Cover, and let simmer for about 20 minutes.
- Step 4 :When kritharaki is done, stir in a tablespoon of butter.
- Step 5 :While the kritharaki is cooking, wash the spinach and asparagus and set aside. Wash and chop the green onion and set aside.
- Step 6 :Pre-heat a large skillet on medium heat. Add the olive oil and green onion and sautee for 1-2 minutes, add the asparagus and continue cooking for about 2 minutes.
- Step 7 :Add the fresh spinach, dill and lemon juice and continue cooking until the spinach is wilted – about 3-4 minutes.
- Step 8 :Add the fresh tomato, check for seasoning and continue cooking for about 3-4 minutes. Remove from heat.
- Step 9 :Season the tuna steaks with salt & pepper and fresh thyme. In pre-heated skillet add olive oil and garlic clove, gently place fresh tuna in skillet and pan-sear for 3-4 minutes on each side.
- Step 10 :To plate, place a bed of the spinach asparagus sautee on serving plate, top with seared tuna and serve with a side of kritharaki.
- Step 11 :ENJOY!
Ingredient List
Orzo
- 1 tablespoon olive oil
- ½ cup uncooked kritharaki (orzo)
- 1cup fish stock
- 1cup white wine
- 1 tablespoon butter
- salt & pepper to taste
Spinach & Asparagus Saute
- 1 bunch of fresh asparagus tips
- 2 green onions chopped
- 4cups fresh spinach
- 3 tablespoons chopped fresh dill
- juice of 2 lemons
- ½ cup grape tomatoes , halved
- 3 tablespoons olive oil
- salt & pepper to taste
Tuna
- 2-4ounce tuna steaks
- 1 garlic clove
- fresh thyme
- salt & pepper to taste
- 3-4 tablespoons olive oil