Recipes
Tuna steaks with spinach rice
We've used frozen tuna steaks rather than fresh, as they're cheaper and more convenient, but both work well.
We've used frozen tuna steaks rather than fresh, as they're cheaper and more convenient, but both work well.
(12 votes)
Cook: 40 Mins
Serves: 4
Price: £1.44 per serving
Nutritional Information
Each 100g serving contains
Energy
551kj
496kcal
551kj
496kcal
25%
Fat
11.5g
11.5g
Med
16%
16%
Saturates
2.5g
2.5g
Med
13%
13%
Sugars
0.1g
0.1g
Low
%
%
Salt
1.6g
1.6g
High
27%
27%
of your reference intake.
Typical energy values per 100g:
551kj/132kcal
Typical energy values per 100g:
551kj/132kcal
Ingredients
300g brown rice
Olive oil, to grease
400g bag Chosen by you Cook From Frozen Tuna Steaks
50g bread (1-2 days old)
Zest 1 lemon, plus 1 tsp juice
100g pitted black olives, roughly chopped
2 tbsp capers
160g washed baby spinach
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5.
2
Bring a large pan of water to the boil. Add the rice, bring to a simmer and stir. Cook for 25-30 minutes.
3
Meanwhile, grease a large piece of foil then put the tuna steaks in the centre in a single layer. Fold in two sides of the foil to meet over the fish, then fold the edges tightly together to form a secure pasty-shaped parcel. Cook for 10 minutes.
4
Meanwhile, whizz the bread into crumbs in a processor or with a hand-held blender. Mix with the lemon zest and juice, olives and capers.
5
Take the tuna out of the oven, then carefully open the parcel and drain off the liquid. Top with the olive mixture and reseal. Return to the oven to cook for another 10-12 minutes, until the breadcrumbs are golden.
6
Wilt the spinach in a large pan, then stir through the rice and serve with the tuna.