Olive-Crusted Tuna with Spinach Ragù

Olive-Crusted Tuna with Spinach Ragù
Photo by Scott Phillips

Ingredients

  • 12 cherry tomatoes, quartered
  • ¼ cup raisins
  • 4 1-inch-thick tuna steaks (about 5 oz. each)
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 anchovy fillet, rinsed and dried
  • 2 Tbs. toasted pine nuts
  • + 10 more ingredients
    • 2 oz. (4 Tbs.) unsalted butter
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. extra-virgin olive oil
    • ½ cup (3 oz.) pitted kalamata olives
    • 1-½ tsp. capers, rinsed and drained
    • 1 small clove garlic, finely chopped
    • 5 oz. (5 packed cups) baby spinach
    • ½ tsp. finely grated lemon zest
    • 2 Tbs. extra-virgin olive oil
    • 1 Tbs. finely grated Parmigiano-Reggiano

Process the olives, parsley, anchovy, capers, garlic, and lemon zest in a food processor until finely chopped. With the motor running, gradually add the oil and process until combined. Reserve 1/4 cup for the fish; refrigerate the remainder in an airtight container for another use.

View full recipe at Fine Cooking

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