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1
Make small slits in the tuna steaks with a knife and insert a sliver of garlic into each slit.
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2
Heat a browning dish for 3 minutes on High.
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3
Drop in 1T butter and the peeled onions.
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4
Heat for 1 to 2 minutes on High, stirring occasionally, until the onions begin to brown.
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5
Pour in the water and wine.
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6
Transfer the contents of the browning dish to a large casserole.
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7
Add the bay leaf and fish to the casserole, cover loosely and cook for 5 minutes on High.
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8
Remove the fish and onions from the casserole and keep them warm.
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9
Melt 1T butter in small, deep bowl for 30 seconds on High.
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10
Stir in the flour and cook for 1 to 2 minutes on High or until flour is lightly browned.
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11
Pour in the cooking liquid from the fish, and add the tomato paste and thyme.
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12
Cook for 2 to 3 minutes on High, stirring occasionally until thickened.
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13
Add the parsley, lemon juice, salt and pepper, and set aside with the fish.
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14
Melt the remaining butter in a small casserole on High for 30 seconds.
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15
Put in the spinach, cover loosely and cook for 1 to 2 minutes on High.
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16
Spread the spinach onto a serving plate and combine the fish and sauce to re-heat for 30 seconds on High.
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17
Arrange the fish and onions on top of the bed of spinach and pour the sauce over to serve.
