- 1 pound(s) uncooked yellowfin tuna, one steak cut 1- to 1-1/2 inches thick
- 1 tsp olive oil
- 1 tsp fresh lime juice
- 1 spray(s) cooking spray
- 2 Tbsp salted butter, softened
- 1 Tbsp chives, fresh, finely chopped
- 1 Tbsp fresh parsley, fresh, finely chopped
- 1 Tbsp fresh tarragon, finely chopped
- 1 tsp lime zest, fresh, minced
- 1/4 tsp table salt, or more to taste
- 1/8 tsp black pepper, or more to taste
- 1 pound(s) fresh spinach, baby-variety, steamed
Drizzle both sides of fish with oil and lime juice; set aside.
Off heat, coat grill with cooking spray; preheat grill to high.
Meanwhile, in a small metal bowl, combine softened butter, chives, parsley, tarragon, lime zest, salt and pepper; set aside.
Cook tuna on one side for 3 minutes; carefully flip and cook on other side for 3 more minutes for rare, or longer until desired degree of doneness. Place bowl containing butter mixture on grill just until it melts — you don’t want to cook it.
Thinly slice tuna and serve over spinach; drizzle melted herb butter over top. Yields about 3 ounces of tuna and 1/4 of spinach per serving.
- You can cook the tuna on a grill pan in the broiler, if you prefer. Tuna is prepared like steak in this recipe — cooked in one large piece on a very hot grill. If you like your tuna more well done, add about 1 minute to the total cooking time. But tuna cooks fast so make sure not to overcook it. The herb butter topping is great on both the tuna and the spinach. Use a lemon if you don’t have a lime on hand.