Cooking for Fitness – Italian Grilled tuna with beans, potatoes and spinach

Italian Grilled tuna with beans, potatoes and spinach

Serves 4

600 g fresh tuna, swordfish or firm fleshed fish, boned and skin removed
3 dsp olive oil
Salt and freshly ground pepper
400g kipfler potatoes or chat potatoes, steamed or boiled, chilled and cut in half
200g green beans, steamed or blanched
50g baby spinach

For the dressing
10 large mint leaves
15 large fresh basil leaves
¼ cup parsley
3 sage leaves, fresh
1 dsp rosemary leaves
2 tbsp capers in vinegar, drained
1 dsp fresh oregano leaves, or 1 tsp dried oregano
1 small red onion, peeled
1 tblsp red wine vinegar
1 ½ tbsp lemon juice
zest of 1 lemon
1/4 cup olive oil

Salt and freshly cracked pepper

1. Place all the herbs, red onion, capers into a food processor and finely grind everything together.
2. Transfer the mix to a bowl and add the vinegar, lemon juice and olive oil and mix well. Season with salt and pepper and set aside in the fridge until ready to dress the salad.
3. Slice the fish into pieces about 5 cm wide and toss with the olive oil and the salt and pepper. Heat a heavy based pan or hot plate  and cook the fish until just done or to your liking.
4. Combine the green beans, potatoes and spinach in a bowl and pour over some of the dressing, Toss to coat the vegetables and serve the vegetables topped with a piece of fish and squeeze of lemon.

Tagged as: celebrity chef, Cooking for Fitness, Dominique Rizzo, Italian Grilled tuna with beans, potatoes and spinach, recipe