Tuna Steak with Avocado and Cilantro Marinade
2 tuna steaks
1/4 c. olive oil
1 Tbsp. fresh ginger, grated
1 1/2 Tbsp. garlic, minced
1 c. cilantro, finely chopped
Juice and zest of 2 limes
1 tsp. fish sauce
1 avocado, sliced
8 c. fresh spinach
Make the marinade by combining the olive oil with the ginger, garlic, cilantro, lime juice and zest, and fish sauce. Season with salt and pepper.
Coat the fish with the marinade and let sit in the fridge for at least two hours, up to overnight.
Preheat a grill pan over medium-high heat. Brush off any excess marinade (but reserve it all for later) and cook the tuna for to 4 minutes per side, or until it's done to your liking.
While the tuna is cooking, heat another large skillet over medium-high heat. Add some cooking fat (like olive oil, ghee, or coconut oil), and when it's melted, add the spinach. Cook until it's wilted, but not until it releases water. Season with salt and pepper, and remove from the skillet to a serving plate.
Put the marinade in the same skillet you used for the spinach and cook it for a few minutes - enough to heat and reduce a bit.
To serve, place the spinach on the bottom of the plate, and place the tuna on top. Lay half the sliced avocado over each steak, and drizzle with the leftover marinade.
Notes: We haven't tried this yet.