Smoked-Paprika Tuna Steaks with Spinach Recipe

Name: Smoked-Paprika Tuna Steaks with Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh orange juice; 2 tablespoons dry white wine (regular or nonalcoholic); 1 teaspoon olive oil and 1 teaspoon olive oil, divided use; 1 1-pound tuna steak (about 1 inch thick), rinsed, cut into 4 pieces; Cooking spray; 1 tablespoon firmly packed light brown sugar; 1 tablespoon smoked paprika; 2 teaspoons ground oregano, crumbled; 12 ounces baby spinach (about ½ cups); 2 medium garlic cloves, minced

Servings: persons

2 tablespoons fresh orange juice
2 tablespoons dry white wine (regular or nonalcoholic)
1 teaspoon olive oil and 1 teaspoon olive oil, divided use
1 1-pound tuna steak (about 1 inch thick), rinsed, cut into 4 pieces
Cooking spray
1 tablespoon firmly packed light brown sugar
1 tablespoon smoked paprika
2 teaspoons ground oregano, crumbled
12 ounces baby spinach (about ½ cups)
2 medium garlic cloves, minced

1
In a small bowl, whisk together the orange juice, wine, and 1 teaspoon oil.
2
Put the fish in a glass casserole dish large enough to hold the steaks in a single layer.
3
Pour in the orange juice mixture.
4
Turn to coat.
5
Cover and refrigerate for 30 minutes.
6
Meanwhile, preheat the oven to 450F.
7
Lightly spray a medium baking sheet with cooking spray.
8
In a small bowl, stir together the brown sugar, paprika, and oregano.
9
Transfer the fish to the baking sheet, discarding any remaining marinade.
10
Sprinkle the brown sugar mixture over the top side of the fish.
11
Using your fingertips, gently press the mixture so it adheres to the fish.
12
Bake with the seasoned side up for 7 to 10 minutes, or until the desired doneness.
13
Meanwhile, in a large nonstick skillet, heat the remaining 1 teaspoon oil over medium-high heat, swirling to coat the bottom.
14
Cook the spinach and garlic for 2 minutes, or until the spinach is wilted, stirring frequently.
15
Spoon about 1/2 cup spinach onto each plate, spreading to make beds for the fish.
16
Serve the fish on the spinach.
17
(Per serving)
18
Calories: 187
19
Total fat: 4.0g
20
Saturated: 1.0g
21
Trans: 0.0g
22
Polyunsaturated: 1.0g
23
Monounsaturated: 2.0g
24
Cholesterol: 53mg
25
Sodium: 112mg
26
Carbohydrates: 9g
27
Fiber: 3g
28
Sugars: 5g
29
Protein: 28g
30
Calcium: 141mg
31
Potassium: 1,020mg
32
1/2 other carbohydrate
33
3 lean meat

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons fresh orange juice, 2 tablespoons dry white wine (regular or nonalcoholic), 1 teaspoon olive oil and 1 teaspoon olive oil, divided use, 1 1-pound tuna steak (about 1 inch thick), rinsed, cut into 4 pieces, and more.

Yes, Smoked-Paprika Tuna Steaks with Spinach falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked-Paprika Tuna Steaks with Spinach

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