Seared Tuna Steaks with Balsamic-Caper Sauce

Cooking Light
4 servings (serving size: 1 tuna steak, 1 cup spinach, and 1 tablespoon sauce)


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4 (6-ounce) tuna steaks (about 3/4 inch thick)
1/4 cup dry breadcrumbs
1 tablespoon commercial pesto
1 tablespoon water
Cooking spray
1/4 cup balsamic vinegar
1 tablespoon capers
Cooking spray
1/4 cup diced shallots
6 cups torn spinach (about 1 pound)
1/2 cup dry white wine
1/4 teaspoon freshly ground black pepper


Press tuna between paper towels until barely moist. Combine the breadcrumbs, pesto, and water in a small bowl, tossing well. Pat breadcrumb mixture on both sides of tuna.

Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Remove tuna from pan; keep warm. Stir in vinegar and capers, scraping pan to loosen browned bits; cook 1 minute.

Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add shallots, and sauté 3 minutes or until tender. Add spinach, and sauté 1 minute. Add wine and pepper; partially cover and cook for 2 minutes or until the spinach wilts. Place tuna over spinach; drizzle with caper sauce.

Created date

May 2004

Nutritional Information

Calories 331
Caloriesfromfat 31 %
Fat 11.4 g
Satfat 3 g
Monofat 3.7 g
Polyfat 3.3 g
Protein 44.7 g
Carbohydrate 12.1 g
Fiber 5.1 g
Cholesterol 65 mg
Iron 6.1 mg
Sodium 429 mg
Calcium 163 mg