Blackened Tuna with Garlic Creme and Spinach

you can use small tuna steaks or a large piece of tuna that you slice on the bias after cooking to desired doneness.

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Step 1

Heat butter, add garlic and cook 5mns without browning. Add cream. Cook gently for 5mns then bring to a low boil and cook while stirring frequently to reduce by one fourth. Salt and pepper to taste then process with immersion blender or food processor until smooth. Set aside. (Can be made day before)

Step 2

Cook spinach: heat oil, add shallot and cook until softened but not browned. Add spinach and cook until,completely wilted.

Step 3

Brush tuna with 1 tbsp melted butter or oil and sprinkle with blackening spice. This can be done ahead of time if you want spices to season more strongly. Bring a cast iron pan to very hot and place tuna steaks in pan. Cook medium rare, 2 mns on each side for one inch thick steak.

Step 4

To serve, slice tuna on the bias (if using large steak) and fan over a bed of spinach and top with garlic cream. If using small individual steaks, simply place each steak on top of spinach.

Step 5

Boiled baby potatoes make a nice accompaniment.