Seared Tuna With Orzo and Spinach Asparagus Sautee


  • 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


  • 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.