Tuna, Goat Cheese, and Spinach Tacos

Ingredients

• 1/3 cup sour cream
• 2 ounces room-temperature goat cheese, crumbled
• 1 1/2 pounds (1/2-inch-thick) tuna steaks
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 4 cups baby spinach
• 4 large flour tortillas

Preparation

1. Combine sour cream and goat cheese in a bowl, stirring until blended. Set aside.
2. Sprinkle tuna steaks with salt and pepper. Heat oil in a grill pan or skillet over medium-high heat. Add tuna, and cook 2 minutes per side or until desired degree of doneness. Remove from skillet, and set aside.
3. Add tomatoes to skillet, and remove from heat. Cook tomatoes with residual heat for 1 minute, stirring constantly. Add spinach; stir 1 minute or until slightly wilted. Remove from skillet.
4. Warm tortillas according to package directions. Slice tuna across the grain into 1/4-inch strips. Place strips on half of each tortilla. Top with spinach and tomatoes, and drizzle with goat cheese mixture. Fold tortilla, and serve immediately.