Tuna with Tomato Jam

Tuna with Tomato Jam

Five in 25

Serves 4

Five Ingredients

4 six-eight oz tuna steaks

16 oz grape/cherry tomatoes

1 bunch fresh basil leaves

1 bag baby spinach leaves

1 lemon

From the Pantry

1 T red wine vinegar

2-3 cloves garlic, minced

3 T olive oil

Season the tuna on both sides with salt and pepper. Add 1 tablespoon of oil to a skillet over high heat. Sear the tuna on both sides for 1-2 minutes for rare tuna or cook longer to desired doneness. Set aside.

Add tomatoes to skillet along with another tablespoon of oil. Reduce heat to medium. Sautee tomatoes for 3-4 minutes and then begin to smash and break them up once they soften. You want to release some of the liquid from some tomatoes while not totally breaking them down. Once they are softened and jam-like, add garlic and vinegar and stir and cook for 1 minute. Season with salt and pepper and remove and set aside. Tear in several leaves of fresh basil and stir into the tomato jam.

Wipe out skillet and add one more tablespoon of oil. Add spinach and cover. Cook and stir until spinach wilts (use a lid if desired to help steam the spinach). Season with salt and pepper.

To serve, slice tuna against the grain. Lay down a mound of spinach and lay the tuna slices over the spinach. Dollop the tomato jam on the plate and garnish with fresh lemon and basil. Serve with roasted potatoes or rice.