The worlds fastest dinner.
I promised some people I would post this recipe… and I’m sorry I’ve taken so long. No excuses though.
I started making this dinner years ago after having it at a small Italian restaurant in Los Feliz. It was new years eve, I didn’t want anything heavy that would make me feel boggy while dancing the night away at the derby. I also needed protein that particular night so… this dish fit the bill.
It was perfect in its simplicity, so, I decided to try my hand at it and I’ve been making it ever since. It’s probably not exactly like the restaurants version, but I think I came pretty close… and the best part…. It is THE quickest dinner you will EVER make.
Seared Ahi Tuna with Grilled Polenta, Sauteed Spinach and Balsamic Reduction
Ingredients (for two people)
2 Ahi Tuna steaks (its a bit of a splurge… but worth it.)
Olive oil ( only a teaspoon or two)
2-4 cups spinach (depends how much you like spinach… I actually use a LOT as it cooks down more than you would think)
4 1/2 inch slices of Polenta (I have used premade, the kind in the tube, and I’ve made my own… just be sure that you make it ahead and it has cooled and firmed up so you can cut it easily)
4 Tbls balsamic vinegar
Salt and Pepper
Instructions
The hardest part about this meal… timing. Nothing takes long at all… and over cooking the tuna is a no no.
So first start by putting your balsamic vinegar into a sauce pan and get it simmering, theres not much, so it wont take long.
While thats starting heat up a grill pan (or good skillet) it works best when its very hot.
Put your polenta slices on the grill pan and get them golden brown on the one side. And then flip them.
Time to work fast. Put your spinach into a skillet with just a bit of olive oil, season with salt and pepper. Season both sides of the tuna with a bit of salt and pepper and put onto the grill pan. Stir your spinich… it will wilt fast… dont let it burn to the pan. The tuna will only need 1 to 2 minutes on each side, your only searing the outside, you want it still pink inside. So one side with the tuna… stir spinach… other side of tuna… stir spinach…. DONE.
Plate the tuna, spinach and polenta. Your balsamic vinegar should be reduced by half and be a bit syrupy… spoon a bit over each tuna steak… then serve and enjoy.
