Seared Tuna Steak with Spinach and Sweet Potato

Ingredients

• tuna steak 5 oz
• spinach 1 cup
• sweet potato 1/2 medium
• olive oil 1 tbsp

Method

1. Prepare the Sweet Potato. Preheat your oven to 400°F (200°C). Wash the sweet potato thoroughly and prick it several times with a fork to allow steam to escape. Place it on a baking sheet and bake for about 25-30 minutes, or until tender when pierced with a fork.
   Tip: You can start baking the sweet potato first since it takes the longest.
2. Prepare the Spinach. While the sweet potato is baking, rinse the spinach leaves under cold water and drain well. Heat half a tablespoon of olive oil in a large skillet over medium heat. Add the spinach and sauté for 3-4 minutes until wilted but still bright green. Season lightly with salt and pepper if desired. Remove from heat and set aside.
   Tip: Avoid overcooking spinach to keep its vibrant color and nutrients.
3. Season the Tuna Steak. Pat the tuna steak dry with paper towels. Lightly brush both sides with the remaining half tablespoon of olive oil. Season with a pinch of salt and freshly ground black pepper.
   Tip: Drying the tuna helps achieve a nice sear.
4. Sear the Tuna Steak. Heat a non-stick skillet or cast-iron pan over medium-high heat until very hot. Place the tuna steak in the pan and sear for about 2 minutes on each side for medium-rare doneness. Adjust time slightly if you prefer it more cooked. Remove from heat and let it rest for 2 minutes before slicing.
   Tip: Avoid moving the tuna while searing to get a good crust.
5. Plate and Serve. Slice the tuna steak against the grain into thick slices. Place the sautéed spinach and baked sweet potato halves on the plate alongside the tuna. Optionally, drizzle a little extra olive oil over the spinach or sweet potato for added flavor.
   Tip: Serve immediately to enjoy the tuna at its best texture and flavor.

Pro tips

• Use a very hot pan to sear the tuna quickly and lock in moisture.
• Let the tuna rest briefly after cooking to retain juices.