Tuna Steak Dinner w Spinach and Mushrooms

About

This full dinner is great for meal prepping but simple enough to make fresh for a nice dinner. Easily double this recipe to have enough for the family or cut in half for a meal for one. Thick tuna steaks are seasoned and grilled to almost-blackened and paired with a buttery, savory side of spinach and mushrooms.

Ingredients

8 ounce tuna, raw
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
⅛ teaspoon garlic, powder
⅛ teaspoon onion powder
2 teaspoon olive oil
½ teaspoon soy sauce
1 teaspoon lemon juice
½ tablespoon olive oil
3 ounce portabella mushrooms, raw
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
½ teaspoon garlic
¼ teaspoon ginger root, raw
¼ teaspoon worcestershire sauce
½ tablespoon unsalted butter
2 ounce spinach, raw

Instructions

Season 4-oz tuna steaks with the salt, pepper, garlic powder, and onion powder. Gently press the seasoning into the fish so it adheres.
Heat the first amount of olive oil in 1 teaspoon portions per tuna steak over medium-high heat. Place the tuna steaks in the oil seasoned side down and cook until the seasoning turns golden dark brown – about 3 minutes.
When you flip the steaks over to cook the other side, splash the soy sauce and lemon juice over the steaks. Reduce the heat to medium and cook the steaks for an additional 2 minutes.
Use a pair of tongs to pick the tuna steaks up and sear the raw sides. Set the finished tuna steaks aside to rest, leaving the pan at the stove.
Pour the second amount of olive oil in the pan and heat over medium-low heat. Chop the mushrooms and toss in the oil with the salt, pepper, garlic, and ginger. Cook for 4-5 minutes until the mushrooms become tender.
Splash the worcestershire sauce in the mushrooms and reduce the heat to low. Melt the butter in the pan. Once the mushrooms are coated in butter, stir whole spinach leaves into the pan. Stir until the spinach turns bright green and wilts about halfway.
Serve the hot spinach and mushrooms with the tuna steaks and enjoy.