Denise says:

This tasty tuna ‘gourmet sandwich’ is perfect for a summer’s evening when you want a quick healthy meal. BBQ, griddle or grill the fresh tuna steaks and enjoy with a glass of chilled white wine. A tomato or green salad is all that is needed to accompany this delicious combination of spinach and ricotta tuna stack.
The secret of perfect cooked tuna is to under cook it ~ this will produce a succulent fish steak that just melts in the mouth!

For a vegetarian option substitute the tuna for thick slices of aubergine.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4 people

Ingredients:

4 x 175g tuna steaks
75g pitted black olives
2 garlic cloves – peeled and roughly chopped
1 large bunch of basil
5 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
4 slices of thick granary bread
100g ricotta cheese
100g baby spinach leaves
Sea salt and freshly ground black pepper

Garnish
1 lemon – cut into slices

Method

1)Heat the griddle pan, BBQ or grill.
2)Place the olives, garlic, vinegar and 3 tablespoons of the olive oil in a food processor and blend to a puree. Taste and add about a teaspoon of sugar or to taste.
3)Brush the tuna with the remaining 2 tablespoons of olive oil and then cook in a hot griddle pan/ BBQ or grill for 2-3 minutes on each side – or according to personal taste. Cut in half.
4)Toast the bread, and spread the ricotta cheese on top. Cut in half to produce a triangle shape. Add a generous helping of spinach and layer with the basil sauce and tuna steaks to produce a stack.

Serve with lemon slices and a dusting of black pepper.
Tagged in: Dinner Party, Fish, Mediterranean, Spinach, Tuna