Recipe to come

Pan-seared Tuna Steak with Anch-chile Powder and Plum Wine

1 TB Ancho-chile powder

8 oz Tuna Steak

5 oz Cleaned Baby Spinach

1 TSP Garlic, minced

1 TSP Shallots, minced

1 Cup Plum Wine

2 TB Chopped Scallions

Salt and Pepper

 

Preparation

Heat a non-stick saute pan with 1 TB olive oil. Rub the ancho-chile

powder, salt and pepper on the tuna. Sear to rare/mediun-rare and

allow the tuna to rest. Add the plum wine to the same pan and

reduce to about 2 TB. Add the scallions.

 

In another sauté pan, add the garlic, chives and olive oil and brown.

Then add the spinach, salt and pepper. Place the spinach on a

plate and top with the tuna. Drizzle the plum wine sauce over the

tuna and serve

Recipe to come

Recipe to come