Pan-Roasted Tuna with Spinach and Saffron Chardonnay Vinaigrette

Serves 1

  • 13 cup chardonnay vinegar
  • pinch of saffron threads, toasted
  • 14 cup extra virgin olive oil
  • 120g spinach
  • salt and pepper to taste
  • juice of 12 lemon
  • 2 tablespoons cooking oil
  • 180g tuna steak
  • 1 tablespoon chopped chives
  • 12 Roma tomato, deseeded and diced
  1. In a small saucepan, reduce the vinegar and saffron by half, then take the pan off the heat, add olive oil and let cool.
  2. Cook the spinach in a hot pot, then season and finish with lemon juice. 
  3. Heat the cooking oil in a pan until hot, seal the tuna on one side until golden brown, then flip, baste with half the vinaigrette and cook for another minute.
  4. Add the chives and diced tomato to the remaining vinaigrette. Arrange the spinach and tuna on a plate and dress with the vinaigrette mix.

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