Orzo
- 1 Tablespoon Olive Oil
- ½ Cup Uncooked Kritharaki (Orzo)
- 1 Cup Fish Stock
- 1 Cup White Wine
- 1 Tablespoon Butter
- Salt & Pepper To Taste
Spinach & Asparagus Saute
- 1 Bunch Of Fresh Asparagus Tips
- 2 Green Onions Chopped
- 4 Cups Fresh Spinach
- 3 Tablespoons Chopped Fresh Dill
- Juice Of 2 Lemons
- ½ Cup Grape Tomatoes, Halved
- 3 Tablespoons Olive Oil
- Salt & Pepper To Taste
Tuna
- 2 – 4 Ounce Tuna Steaks
- 1 Garlic Clove
- Fresh Thyme
- Salt & Pepper To Taste
- 3-4 Tablespoons Olive Oil
Preheat a medium pot with a tight fitting cover over medium heat. Add olive oil and stir in the kritharaki. Stir the kritharaki to coat in the olive oil and saute for 2 to 3 minutes allowing the kritharaki to lightly toast. Add in the wine and fish stock. Season with salt & pepper, stir well. Cover, and let simmer for about 20 minutes. When kritharaki is done, stir in a tablespoon of butter.
While the kritharaki is cooking, wash the spinach and asparagus and set aside. Wash and chop the green onion and set aside. Pre-heat a large skillet on medium heat. Add the olive oil and green onion and sautee for 1-2 minutes, add the asparagus and continue cooking for about 2 minutes. Add the fresh spinach, dill and lemon juice and continue cooking until the spinach is wilted – about 3-4 minutes. Add the fresh tomato, check for seasoning and continue cooking for about 3-4 minutes. Remove from heat.
Season the tuna steaks with salt & pepper and fresh thyme. In pre-heated skillet add olive oil and garlic clove, gently place fresh tuna in skillet and pan-sear for 3-4 minutes on each side.
To plate, place a bed of the spinach asparagus sautee on serving plate, top with seared tuna and serve with a side of kritharaki.
ENJOY!