INGREDIENTS

INSTRUCTIONS

Fire up the grill and brush on a coat of olive oil. Rub oil into  tuna,
then coat with thyme, salt and pepper. Place on grill and cook  until
seared on one side. Flip over and sear other side until tuna is  medium
to medium-rare in the center, about three minutes per side on
medium-high heat. In a large skillet over medium-high heat, cook
butter until it begins to brown. Add spinach and cook two to three
minutes. Remove skillet and add green beans, tomatoes, bell pepper,
cilantro, lemon juice, capers and pepper. Season to taste with salt
and pepper. Keep warm in skillet. Remove tuna from pan and slice into
1/2-inch thick slices. Mound spinach mixture on the center of the
plate and top with tuna slices. Serves 2.  Types of tuna include:
Albacore -- small tuna with light-colored meat;  labeled "white meat"
on the tuna can. Bluefin -- darker meat;  flavorful. Yellowfin or Ahi
-- common in both the Atlantic and  Pacific oceans; great flavor; firm
texture; medium color. Bonito --  very oily, dark flesh; often used in
sushi.  Cooking note: Tuna is an oily, rich-tasting fish, best broiled
or  grilled. Overcooking tends to dry it out.  Recipe Source: Home &
Garden TV -- Home Grown Cooking - Episode 136  Formatted for MasterCook
by Nancy Berry - cwbj78a@prodigy.com  Converted by MM_Buster v2.0l.

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