Saturday, November 11, 2017

Grilled tuna on a bed of spinach

There is such a thing as healthy fast food! 

A great big hiatus but my journey with Piquant Punch is far from over! After a fair bit of deliberation, a lot of self doubt, and little bit of money, I finally decided to take the plunge. Piquant Punch has its own domain space now!

Yoo hoo!

The past week has been strange. On the one hand, I was very distressed over the smog issue in Delhi, and on the other, couldn't help but look forward to the winters and all the wonderful things it brings to our lives. Len and I dutifully popped in our Vitamin C supplements, and resolved to make our lives greener and healthier in the coming weeks. This meant a few things:

1. We take our compost pits more seriously, and do our best to inch closer to a zero-waste lifestyle. Urban composting, as we find isn't as daunting as it seemed initially. Check out the tutorial here.

2. Surround ourselves with as much greenery as we can. And, of course some colourful petunias to wake up to each morning :) 

First petunia of the season


3. Cut down further on the eating out/ordering in regime that is so easy to succumb to. Hanging around in the kitchen is way more comfortable now, and usually a lot of fun. This grilled tuna and spinach recipe is super easy, and requires minimal ingredients and very little time. I think it is best made using a convection oven or OTG, but can be pan-fried as well. 

Tuna is one of my favourite fish. But, ever since I moved towards a more "vegetarian" lifestyle, our intake of fish has reduced drastically. Poor Len gets to eat lesser and lesser of non-vegetarian food around the house! So, once in a while it is nice to break the rules and when I saw tuna at the market I thought of getting some. This recipe would work wonderfully with other kinds fish too, or even chicken, if you prefer that. 

Right off the grill, and ready to be devoured


What you need (grilled tuna)

300 gm fresh tuna, cut into 1/2 or 3/4 inch thick slices

For the marinade

2 fat cloves of crushed garlic
1-2 tbsp extra virgin olive oil
1 tbsp vinegar (I used apple cider)
salt and chilli flakes, to taste


How to

Make the marinade by mixing all the item listed under marinade. Apply this to the tuna, and keep aside for at least 15 minutes. This can be done a day ahead as well, and stored in the refrigerator. I like to use the stack-up method while applying any kind of marinade. Basically rub the marinade on to each slice of fish and stack them up one over another in a small container(flat side down), instead of keeping them apart on a tray. This ensure better penetration of the marinade, and less wastage. Win-win all along!  

Preheat oven to 200 C. I like to keep the grill tray in the oven as it is getting heated. For tender grilled fish, cook for about 7-8 minutes or until the fish is cooked through. Remember overcooking makes tuna dry and brittle! 



What you need (garlic sauteed spinach)

500 gms tender spinach leaves
2 tbsp olive oil
3 cloves of garlic, sliced
salt, to taste
Juice of half a lemon, or to taste

How to 

This is the easiest and yummiest spinach side, EVER. And, the best bit is leftovers can be used in a sandwich or served with any other main meal. And, I have three words for this recipe: wonderful, flavourful, versatile!

Now that the praises are out of the way - the method!

Add olive oil to a pan with the garlic. Turn on the heat and let the garlic infuse the oil. Cook this just for a minute or two, or until the garlic has softened and is beginning to colour slightly.

[You can use this time to put the tuna into the oven.]

Add the spinach leaves and cover.

Once the spinach has wilted, give it a good stir. Add salt and turn off the heat. Add the lemon juice and give it all a good stir.

By the time, the spinach is done and the table is set, the tuna is cooked and ready to be enjoyed. This makes a wonderful packed lunch as well, and can be easily enjoyed the next day at work :)

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